Try this Taco Cheesecake recipe, or contribute your own.
Suggest a better descriptionSprinkle 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 into prepared springform pan. 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 10 minutes. Carefully run a knife around the edge of pan to loosen; cool for 1 hour. Refrigerate over night. Remove sides of pan. Spread sour cream over top and sides of cheesecake. Arrange olives, onions, and jalapeno slices on top, serve with chips.
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Serving Size: 1 Serving (112g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 234 | ||
Calories from Fat: 190 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.1g | 28 % | |
Saturated Fat 11.1g | 55 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 172.1mg | 53 % | |
Sodium 349.8mg | 12 % | |
Potassium 150.6mg | 4 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 3.6g | ||
Protein 7.9g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 234
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