Yes! Taco Cheesecake! It’s a real thing and it is so yummy! I made this back in 2004 or so for a political fundraising event. The Taco Cheesecake was placed on a table that was filled with all kinds of appetizers, meat and cheese trays, and veggie trays. It was the first thing to go on the appetizer table!
Your guests will love this! I promise!! This is an over-night kind of cheesecake too — so plan accordingly! Remember – a labor of love!!
For the base:
- 3 tbsp. yellow cornmeal
- 16 ounces cream cheese, room temp
- 8 ounces sour cream, room temp
- 1 envelope taco seasoning
- ½ cup salsa – your favorite kind!
- 8 ounces shredded pepper jack cheese
- 2 large eggs, slightly beaten
- 4 ounces chopped green chiles, drained
- ½ cup chopped black olives
To top the base:
- 8 ounces sour cream
- ¼ cup sliced black olives
- ¼ cup sliced green onions
- ¼ cup sliced cherry or grape tomatoes
- 1 jalapeno pepper, sliced
- Preheat oven to 325 degrees Fahrenheit.
- Line 9 inch springform pan with buttered parchment paper and butter the sides. Sprinkle cornmeal on base and up the sides.
- In a mixing bowl, beat cream cheese until smooth. Add the sour cream, taco seasoning, and salsa. Stir in the eggs, pepper jack cheese and chilies. Fold in chopped olives.
- Pour mixture into the pan dusted with cornmeal. Bake for 35 – 45 minutes or until center is almost set.
- Cool on wire rack for 10 minutes. Run knife around edge of pan to loosen; cool 1 hour. Do not remove the ring from the pan just yet — you don’t want the cheesecake to separate! Refrigerate overnight, or at a minimum of 4 hours.
- Remove from pan and place on a serving plate. Spread sour cream over top and sides of cake. Arrange olives, onion, tomatoes, and jalapenos on top. Serve with taco chips, pita chips, and/or gourmet crackers. Serves 20-30.
- Can be kept up to 1 week in the fridge — not that it will last that long.