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Taco Cheese Cake Recipe


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     Taco Cheese Cake

Category   Appetizers
Sub Category   None

3 teaspoons cornmeal
3 (8 ounce) packages cream cheese, softened
1 envelope taco seasoning
1/2 cup sour cream
1/2 cup salsa
2 eggs, lightly beaten
1 cup shredded monterey jack pepper cheese (4-oz.)
1 (4 ounce) can chopped green chilies, drained
1/2 cup chopped ripe black olives

Sprinkle bottom of greased 9-inch springform pan with cornmeal; set aside. 2In mixing bowl, beat cream cheese until smooth. 3Add the taco seasoning, sour cream and salsa. 4Stir in the eggs, pepper jack cheese and chilies. 5Fold in olives. 6Pour over cornmeal. 7Place pan on a baking sheet. 8Bake at 350 degrees for 30-35 minutes or until center is almost set. 9Cool on a wire rack for about 10 minutes. 10Carefully run a knife around edge of pan to loosen; cool for 1 hour. 11NOTE- top of cheesecake may crack. 12Refrigerate overnight. 13Remove sides of pan. 14Spread sour cream over top and sides of cheesecake. 15Arrange olives, onions, tomatoes and jalapeno slices on top in a circular motion. 16I do tomatoes on the outer edge, then green onion, jalapeno, then scatter black olives randomly, within the circle. 17Serve with assorted crackers.

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