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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.


Recipe Summary test

20 mins
50 mins
10 mins
1 hr 20 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

  • Stir tortilla chips and butter together in a bowl. Press into the bottom of a 9-inch springform pan.

  • Bake in the preheated oven for 10 minutes.

  • Remove crust from oven, leaving oven on. Cool on a wire rack.

  • 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.

  • 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.

  • 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.

  • Combine sour cream and flour in a bowl; spread over cheesecake.

  • Bake in the hot oven for 25 minutes.

  • Cool in the pan on a wire rack for 10 minutes. Run a knife around the edges and release sides of pan.

  • Serve warm, cold, or room temperature with a topping of lettuce, tomato, and avocado.

Cook's Note:

This can be made ahead of time and placed in fridge. Wait to add topping until right before serving.

Nutrition Facts

483 calories; protein 22g; carbohydrates 10.1g; fat 39.6g; cholesterol 160.1mg; sodium 685.7mg. Full Nutrition