Taco Cheesecake
Give your taco night a decadent twist with this savory Taco Cheesecake recipe, a bold fusion of creamy, cheesy goodness and spiced-up Tex-Mex flavors! Featuring a crunchy tortilla chip crust, this stunning dish layers a rich blend of cream cheese, sour cream, shredded Mexican cheese, and zesty taco seasoning with hearty ground beef and spicy jalapeños. Baked to perfection using a water bath for silky-smooth texture, it’s garnished with vibrant cilantro, juicy tomatoes, and briny black olives for an irresistible finishing touch. Ideal as a show-stopping appetizer or a unique party centerpiece, this crowd-pleasing creation is served chilled or at room temperature—pair with extra tortilla chips for dipping to elevate your snacking game. Perfect for impressing guests at Cinco de Mayo celebrations or game-day gatherings, Taco Cheesecake is a standout dish that reimagines taco flavors in the most delicious way possible.
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Recipe Information
Ingredients
- 2 cups (crushed) Tortilla chips
- 1 cup (melted) Unsalted butter
- 16 ounces (softened) Cream cheese
- 1 cup Sour cream
- 1.5 cups Shredded Mexican cheese blend
- 3 Large eggs
- 2 tablespoons Taco seasoning
- 1.5 cups Cooked ground beef
- 0.25 cup Diced jalapeños
- 0.25 cup Chopped cilantro
- 0.5 cup Diced tomatoes (optional for garnish)
- 0.25 cup Sliced black olives (optional for garnish)
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
In a medium mixing bowl, combine the crushed tortilla chips and melted butter. Mix well until the crumbs are evenly coated.
Press the tortilla chip mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large bowl, use a hand mixer to beat the softened cream cheese until smooth and creamy.
Add the sour cream, shredded Mexican cheese blend, and taco seasoning to the cream cheese. Mix until fully combined.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Fold in the cooked ground beef and diced jalapeños until evenly distributed throughout the batter.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Place the springform pan in a larger roasting pan. Add hot water to the roasting pan, ensuring it comes about 1 inch up the sides of the springform pan (water bath technique).
Bake in the preheated oven for 45–50 minutes, or until the center is set but slightly jiggly.
Remove from the oven and allow the cheesecake to cool in the pan for 10 minutes. Run a knife around the edges to loosen it, then remove the outer ring of the pan.
Cool completely to room temperature, then refrigerate for at least 4 hours or overnight to set.
Before serving, garnish with chopped cilantro, diced tomatoes, and sliced black olives as desired. Serve cold or at room temperature with additional tortilla chips for dipping, if desired!
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 515 mg | 22% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 4.5 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 254 mg | 20% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 276 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
