Pot-Luck Party Pleaser: Taco Cheesecake

Preheat your oven to 350°F.

Place cream cheese and taco seasoning in mixer bowl. Beat on medium-high until fluffy, about 1 ½ minutes. Stop and scrape sides of the bowl. Mix on medium-low add eggs one at a time. Beat about 15 seconds after each addition.

Once mixed, stir in cheese. Add chives (and green chilies if using) and stir together.

Grease a 9” springform pan. (If you don’t have a springform pan just grease a non-stick 9” baking dish, it all works the same).

Bake for 40 minutes or until a knife inserted in the center comes out clean.

Remove from oven and cover with sour cream. Return to the oven and bake 5 minutes.

Cool about 15 minutes and refrigerate for 3-8 hours. (This is the part that’s perfect for those short on time. This can all be done the day/night before!)

Spread salsa over the top evenly. Top with fresh cilantro

Serve with tortilla chips.

Enjoy!

This recipe was adapted from KitchenAid company recipe.