Chicken Taco Cheesecake
- Ready In:
- 1hr 25mins
- Ingredients:
- 15
- Serves:
-
15
ingredients
- 1 2⁄3 cups finely crushed tortilla chips
- 1⁄4 cup butter or 1/4 cup margarine, melted
- 3 (8 ounce) packages cream cheese, softened
- 4 large eggs
- 1⁄2 cup mayonnaise (not Miracle Whip)
- 1 (1 1/4 ounce) 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 ounce) carton sour cream
-
TOPPINGS
- sliced ripe olives
- cooked whole kernel corn
- chopped green onion
- chopped fresh tomato
- picante sauce or salsa
directions
- Combine tortilla chips and butter; stir well.
- Firmly press into bottom of 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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RECIPE SUBMITTED BY
Lynda Black
Mesquite, tx
My husband of 32 years and I reside in a suburb of Dallas; I am originally from Los Angeles and he from Arkansas. I work for a major newspaper in the Dallas area in Legal Advertising.
My all time favorite cookbook is the Fannie Farmer cookbook. Lots of good recipes in there.
My passions are my family (3 kids, 7 grandkids) Pet peeves are the drivers in Dallas.
If I had a month off I would cook all my favorites. Never enough time for that.