How to Make Taco Cheesecake - A Step-by-Step Guide

Introducing the ultimate fusion of Tex-Mex and classic American comfort food - the Taco Cheesecake! This savory and unique dish combines the flavors of a traditional taco with the creamy goodness of a cheesecake for a truly irresistible culinary experience.

Perfect for a casual dinner with friends or a fun family gathering, the Taco Cheesecake is sure to be a hit with everyone at the table. With layers of seasoned ground beef, zesty salsa, gooey cheese, and a crunchy tortilla chip cru...

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Ingredients

  • 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

Information

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 20 mins
  • Servings: 10
  • Yield: 10 servings

  • 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.
  • Nutrition

    483 cal.

    • Total Fat: 40g
    • Saturated Fat: 22g
    • Cholesterol: 160mg
    • Sodium: 686mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 22g
    • Vitamin C: 4mg
    • Calcium: 281mg
    • Iron: 2mg
    • Potassium: 366mg