Taco Cheesecake

keen5's Note:

This appetizer proves that cheesecake is not just for dessert. Very good and the presentation of this is impressive. Enjoy! HELPFUL HINT: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands and avoid touching your face. Prep time includes overnight refrigeration.

• Total Time: 24 hrs 35 mins
• Prep Time: 24 hrs
• Cook Time: 35 mins

Ingredients:

Servings: 18

• 3 teaspoons cornmeal
• 3 (8 ounce) packages cream cheese , softened
• 1 envelope taco seasoning
• ½ cup sour cream
• ½ cup salsa
• 2 eggs , lightly beaten
• 1 cup shredded monterey jack pepper cheese (4-oz.)
• 1 (4 ounce) can chopped green chilies , drained
• ½ cup chopped ripe black olives

TOPPING

• 1 cup sour cream
• ¼ cup sliced black olives
• ¼ cup sliced green onion
• ¼ cup sliced cherry tomatoes
• 1 jalapeno pepper , sliced

Directions:

1. Sprinkle bottom of greased 9-inch springform pan with cornmeal; set aside.
2. In mixing bowl, beat cream cheese until smooth.
3. Add the taco seasoning, sour cream and salsa.
4. Stir in the eggs, pepper jack cheese and chilies.
5. Fold in olives.
6. Pour over cornmeal.
7. Place pan on a baking sheet.
8. Bake at 350 degrees for 30-35 minutes or until center is almost set.
9. Cool on a wire rack for about 10 minutes.
10. Carefully run a knife around edge of pan to loosen; cool for 1 hour.
11. NOTE: top of cheesecake may crack.
12. Refrigerate overnight.
13. Remove sides of pan.
14. Spread sour cream over top and sides of cheesecake.
15. Arrange olives, onions, tomatoes and jalapeno slices on top in a circular motion.
16. I do tomatoes on the outer edge, then green onion, jalapeno, then scatter black olives randomly, within the circle.
17. Serve with assorted crackers.

Reviews

[KATHLEEN Woller]

This is a great party pleaser. I did mix it up a little with another recipe I had by crushing 1 cup nacho flavored tortilla chips and 1/4 C. melted butter, mixed together pressed in springform pan and baked at 350 for 10 min. VERY good either way. Someone at work made and all were asking for this recipe.....

[cookinpossum]

This recipe was a big hit at every party I took it to. I have given out the recipe to several people. I did make a few changes though. I made a crust out of crushed tortilla chips and melted butter instead of the cornmeal and I also used a can of Rotel instead of salsa and peppers. I put it in a 9 inch square casserole dish, too. Oh, I almost forgot, in order to make it fit the name Taco Cheesecake, I seasoned some browned ground beef with taco seasoning and added that as another layer. Yummy!

[Kathy!!]

I made this for a large crowd. It was devoured in minutes and I got rave reviews by the guests. One guest even said it was the best thing he had ever tasted---ever. I spread sour cream only on the top, then the other toppings. I placed a large whole jalepeno in the center and the presentation was great. I served this with Fritos corn chips. I will make again but I did not like the cornmeal on the bottom. It was a little gritty. Next time I will just omit it or make a tortilla chip crust. As far as the name, I just didn't tell anyone what it was called until they had tried it--then it didn't matter if it was a cheesecake. I personally love savory cheesecakes. (I am thinking of using this basic recipe and turning it into other savories....ham and bacon cheesecake? Greek cheesecake with feta and calamata olives? Smoked salmon and dill? artichoke? The creative juices are flowing...) Thanks for sharing this recipe.