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.

Submitted by CSW
Published on February 26, 2020
Recipe Placeholder Image
Prep Time:
20 mins
Cook Time:
50 mins
Additional Time:
10 mins
Total Time:
1 hr 20 mins
Servings:
10
Yield:
10 servings
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Ingredients

Original recipe (1X) yields 10 servings

  • 1 cup crushed tortilla chips

  • 1 tablespoon butter, melted

  • 1 pound lean ground beef

  • 1 package taco seasoning, divided

  • ⅓ cup salsa

  • 2 (8 ounce) packages cream cheese, softened

  • 2 large eggs

  • 2 cups shredded sharp Cheddar cheese

  • 1 (8 ounce) container sour cream

  • 2 tablespoons all-purpose flour

  • ½ cup shredded lettuce

  • 1 tomato, chopped

  • 4 slices avocado

Directions

  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.

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
40g Fat
10g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 483
% Daily Value *
Total Fat 40g 51%
Saturated Fat 22g 111%
Cholesterol 160mg 53%
Sodium 686mg 30%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 22g 44%
Vitamin C 4mg 4%
Calcium 281mg 22%
Iron 2mg 11%
Potassium 366mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.