Taco Cheesecake
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 eggs, lightly beaten
1 cup (4 ounces) shredded pepper Jack cheese
1 cup (4 ounces) chopped green chilies, drained
1/2 cup chopped ripe olives
TOPPING:1 cup (8 ounces) 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
- Sprinkle bottom of greased 9-in. 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° 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.
- Refrigerate overnight.
- Remove 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.
- Yield: 18-20 servings.