Taco Cheesecake Food

TACO CHEESECAKE

Steps:

• Sprinkle bottom of greased 9-in. springform pan with cornmeal; set aside. In a bowl, beat cream cheese until smooth. Add the taco seasoning, sour cream and salsa. Stir in the eggs, pepper Jack cheese and chilies. Fold in olives. Pour over cornmeal. , Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. (Top of cheesecake may crack.) Refrigerate overnight., Remove sides of pan. Spread sour cream over top and sides of cheesecake. Arrange olives, onions, tomato slices and jalapeno slices on top. Serve with crackers.

MEXICAN CHEESECAKE

Steps:

• In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies. , Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.

TACO CHEESECAKE

Steps:

• 1. Preheat oven to 350.Mix crushed tortilla chips and melted butter, Press into a 9in springform pan. Bake for 10 min. Cool
• 2. Cook ground beef. Drain grease. Reserve 1 tsp of taco seaoning for later use.
• 3. Add taco seasoning package, and 2 tbls water into beef and cook for 5 min.
• 4. Beat cream cheese until fluffy, add eggs and 1tsp taco seasoning, cheddar cheese, beat until blended. Spread mixture over the crust and 1 inch up sides of pan. Spoon in beef mixture.
• 5. Combine sour cream and flour. Spread over cake. Bake for 35 min.

CHICKEN TACO CHEESECAKE

Steps:

• Combine tortilla chips and butter; stir well.
• Firmly press into bottom of 10" spring form pan; set aside.
• Beat cream cheese until creamy; add eggs one at a time beating well after each addition.
• Add mayonnaise, taco seasoning and flour; beat at low speed until smooth.
• Stir in chicken and cheese.
• Pour batter into prepared pan.
• Bake at 325 for 55 minutes.
• Spread sour cream on top of cheesecake and bake 10 additional minutes.
• Let cool to room temperature in pan on wire rack.
• Cover and chill at least 8 hours.
• To serve carefully remove sides of pan.
• Arrange toppings on cheesecake.
• Serve with picante sauce.

30 BEST TACOS RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious taco in 30 minutes or less!

CHEESECAKE DESSERT TACOS! (NO BAKE CHEESECAKE!)

Steps:

• Using a 3.5″ circle cutter, cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco).
• Heat about 1 ½″ of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it's good & bubbly.
• Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the graham crumbs if using.
• Set on a pan to cool. You can leave these at room temperature for up to 3 days.
• Cream together cream cheese and lemon juice until soft.
• Add whipping cream and beat on medium for 2 minutes. Add in sugar and vanilla then beat until stiff and fluffy. Place in a ziploc bag and refrigerate for at least 30 minutes.
• Pipe cheesecake filling into each taco. Top with pie filling and serve.

TACO CHEESECAKE

Steps:

• 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, pepper 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.
• I do tomatoes on the outer edge, then green onion, jalapeno, then scatter black olives randomly, within the circle.
• Serve with assorted crackers.

CINNAMON STRAWBERRY CHEESECAKE DESSERT TACOS

Steps:

• Preheat oven to 400.
• Combine 3 tablespoons of sugar with 1 tablespoon of cinnamon. Mix well and spread the mixture in a small shallow bowl.
• Brush outside of each taco with butter.
• Dab the outside of the taco shell into the cinnamon sugar mixture and place the taco shells on the baking sheet.
• Bake for 5-7 minutes.
• In a mixing bowl, beat cream cheese, sour cream, sugar, and vanilla for a couple of minutes, until smooth.
• Transfer cream cheese mixture into a piping bag to easier fill the tacos.
• Dice strawberries into small pieces and mix them with 1/2 tablespoon of cinnamon.
• Cool cinnamon taco shells to room temperature and fill them with cheesecake filling and strawberries.

TACO CHEESECAKE

Steps:

• 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.