Directions:
- 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. Yield: 18-20 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 53.85 Kcal (225 kJ) | ||
| Calories from fat | 37.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.12g | 6% | |
|---|---|---|---|
| Cholesterol | 27.34mg | 9% | |
| Sodium | 132.09mg | 6% | |
| Potassium | 68.9mg | 1% | |
| Total Carbs | 2.82g | 1% | |
| Sugars | 0.7g | 3% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 2.02g | 4% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 0.3mg | 2% | |
| Calcium | 34.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 138.16 Kcal (578 kJ) | ||
| Calories from fat | 95.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.57g | 6% | |
|---|---|---|---|
| Cholesterol | 70.15mg | 9% | |
| Sodium | 338.95mg | 6% | |
| Potassium | 176.78mg | 1% | |
| Total Carbs | 7.24g | 1% | |
| Sugars | 1.8g | 3% | |
| Dietary Fiber | 1.31g | 2% | |
| Protein | 5.17g | 4% | |
| Vitamin C | 14.1mg | 9% | |
| Iron | 0.8mg | 2% | |
| Calcium | 89.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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