Taco Cheesecake
One taste of Judy Eckert's eye-catching appetizer proves cheesecake isn't just for dessert. "This savory variation is a crowd favorite at parties," she notes from Fulton, New York.
Peppers (Hot)
Ingredients
- 3 teaspoons cornmeal
- 3 packages (8 ounces each) cream cheese, softened
- 1 envelope taco seasoning
- 1/2 cup sour cream
- 1/2 cup salsa
- 2 large eggs, lightly beaten
- 1 cup shredded pepper Jack cheese
- 1 cup chopped green chiles, drained
- 1/2 cup chopped ripe olives
- topping
- 1 cup sour cream
- 1/4 cup sliced ripe olives
- 1/4 cup sliced green onions
- 1/4 cup sliced cherry tomatoes
- 1 jalapeno pepper, sliced
- Assorted crackers
Directions
-
1Sprinkle bottom of greased 9-in. springform pan with cornmeal; set aside. In a bowl, beat cream cheese until smooth. Add the taco seasoning, sour cream and salsa. Stir in the eggs, pepper Jack cheese and chiles. Fold in olives. Pour over cornmeal.
-
2Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. (Top of cheesecake may crack.) Refrigerate overnight.
-
3Remove sides of pan. Spread sour cream over top and sides of cheesecake. Arrange olives, onions, tomato slices and jalapeno slices on top. Serve with crackers.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
