Categories: appetizer- snacks
Ingredients
- 3 tsp. cornmeal
- 3 (8oz.) pkg. 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 cheese ( 4oz.)
- 1 (4 oz.) can chopped green chilies, drained
- 1/2 cup chopped ripe black olives
- Topping:
- 1 cup sour cream
- 1/4 cup sliced black olives
- 1/4 cup sliced green onion
- 1/4 cup sliced cherry tomatoes
- 1 jalapeno pepper, sliced
Directions
- Sprinkle bottom of greased 9-inch springform pan with cornmeal, set aside.
- In mixing bowl, beat cream cheese until smooth.
- Add the taco seasoning, sour cream and salsa.
- Stir in the eggs, Monterey jack cheese and chilies. Fold in olives.
- Pour over cornmeal. Place pan on a baking sheet.
- Bake at 350 degrees for 30-35 minutes or until center is almost set. Cool on a wire rack for about 10 minutes.
- Carefully run a knife around edge of pan to loosen, cool for 1 hour. (Note: top of cheesecake may crack.) Refrigerate overnight.
- Remove sides of pan. Spread sour cream over top and sides of cheesecake.
- Arrange olives, onions, tomatoes and jalapeno slices on top in a circular motion. Serve with assorted crackers.