Taco Cheesecake
What’s more versatile than tacos or cheesecakes as vehicles for bold flavors? I haven’t created a dessert taco yet but I am getting a good idea for one.
Servings
12servings
Cook Time Passive Time
40minutes 8hours
Servings
12servings
Cook Time Passive Time
40minutes 8hours
Ingredients
Crust
Filling
Instructions
Crust
  1. In a bowl, combine crushed chips and butter. Press into bottom of cheesecake pan and freeze.
Filling
  1. In a large mixer bowl fitted with paddle attachment, beat cream cheese, and sugar until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Stir in cheddar cheese, tomato, cilantro, onion, garlic, taco seasoning and hot pepper sauce.
  2. Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 30 to 40 minutes. Let cool on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving.
Recipe Notes

This was featured on Hallmark’s Home and Family October 23rd, 2012 National Show.

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