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Taco Cheesecake

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"Sounds weird, but this taco cheesecake appetizer has always been a hit at every party it has been served. I just have copies of the recipe ready for my guests. Serve with tortilla chips and you are ready for a unique and tasty dip."
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Ingredients

1 h 20 m servings 483
Original recipe yields 10 servings

Directions

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  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Stir tortilla chips and butter together in a bowl. Press into the bottom of a 9-inch springform pan.
  3. Bake in the preheated oven for 10 minutes.
  4. Remove crust from oven, leaving oven on. Cool on a wire rack.
  5. Heat a large skillet over medium heat. Add beef and cook, stirring, until crumbly and no longer pink, 7 to 10 minutes. Drain and discard grease. Pat beef dry with paper towels and return to the skillet.
  6. Reserve 1 teaspoon taco seasoning mix. Stir remaining taco seasoning and salsa into beef. Cook over medium heat, stirring occasionally, until liquid evaporates, about 5 minutes.
  7. Beat cream cheese in a bowl using an electric mixer until fluffy. Add eggs and reserved taco seasoning mix, beating until blended. Add Cheddar cheese and beat until blended. Spread mixture evenly over crust and 1 inch up sides of pan. Spoon in beef mixture.
  8. Combine sour cream and flour in a bowl; spread over cheesecake.
  9. Bake in the hot oven for 25 minutes.
  10. Cool in the pan on a wire rack for 10 minutes. Run a knife around the edges and release sides of pan.
  11. Serve warm, cold, or room temperature with a topping of lettuce, tomato, and avocado.

Footnotes

  • Cook's Note:
  • This can be made ahead of time and placed in fridge. Wait to add topping until right before serving.

Nutrition Facts


Per Serving: 483 calories; 39.6 10.1 22 160 686 Full nutrition

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