Taco Cheesecake

Recipe by keen5
READY IN: 24hrs 35mins
SERVES: 18-20




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