Ingredients
-
3
-
3
-
1
-
1/2
-
1/2
-
2
-
1
-
1
-
1/2
-
-
1
-
1/4
-
1/4
-
1/4
-
1
Directions
Taco Cheesecake, 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 , This was so fun! I made it in my mini springform pan Couldnt see making a big one for the 2 of us Almost wished I made the full size! Just yum!
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Steps
|
1
Done
|
Sprinkle Bottom of Greased 9-Inch Springform Pan With Cornmeal; Set Aside. |
|
2
Done
|
in Mixing Bowl, Beat Cream Cheese Until Smooth. |
|
3
Done
|
Add the Taco Seasoning, Sour Cream and Salsa. |
|
4
Done
|
Stir in the Eggs, Pepper Jack Cheese and Chilies. |
|
5
Done
|
Fold in Olives. |
|
6
Done
|
Pour Over Cornmeal. |
|
7
Done
|
Place Pan on a Baking Sheet. |
|
8
Done
|
Bake at 350 Degrees For 30-35 Minutes or Until Center Is Almost Set. |
|
9
Done
|
Cool on a Wire Rack For About 10 Minutes. |
|
10
Done
|
Carefully Run a Knife Around Edge of Pan to Loosen; Cool For 1 Hour. |
|
11
Done
|
Note: Top of Cheesecake May Crack. |
|
12
Done
|
Refrigerate Overnight. |
|
13
Done
|
Remove Sides of Pan. |
|
14
Done
|
Spread Sour Cream Over Top and Sides of Cheesecake. |
|
15
Done
|
Arrange Olives, Onions, Tomatoes and Jalapeno Slices on Top in a Circular Motion. |
