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Chicken Taco Cheesecake
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This recipe was found several years ago in a Southern Living Cookbook. The presentation is impressive when you place the toppings in a circle around the cheesecake.
1-2/3 cups finely crushed tortilla chips
1/4 cup butter or margarine, melted
3 (8.00 ounces) packages cream cheese, softened
4 large eggs
1/2 cup mayonnaise (not Miracle Whip)
1 (1.25 ounces) package taco seasoning mix
2 tablespoons all-purpose flour
1-1/2 cups drained and finely chopped canned premium white chicken meat
1-1/2 cups shredded colby-monterey jack cheese (6 oz)
1 (8.00 ounces) carton sour cream
TOPPINGS:
Sliced ripe olives
Cooked whole kernel corn
Chopped green onion
Chopped fresh tomato
Picante sauce or salsa
Combine tortilla chips and butter; stir well.
Firmly press into the bottom of a 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.
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