Total Time
1hr 35mins
Prep 25 mins
Cook 1 hr 10 mins

This cheesecake is not for dessert! Recipe is from Taste of Home. This should be made the day ahead because it needs to be refrigerated for 8 hours. Refrigeration not included in prep time.

Ingredients Nutrition

Directions

  1. Combine crushed tortilla chips and butter; press onto the bottom of a greased 9-inch springform pan.
  2. In large bowl, beat the cream cheese, mayonnaise, taco seasoning and flour until smooth.
  3. Add eggs; beat on low speed just until combined.
  4. Stir in the chicken, cheese blend and onions.
  5. Pour over crust.
  6. Place pan on baking sheet.
  7. Bake at 325 degrees for 60-70 minutes or until center is almost set.
  8. Gently spread sour cream over the top; bake 10 minutes longer or until set.
  9. Cool on wire rack for 10 minutes.
  10. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  11. Refrigerate for 8 hours.
  12. Just before serving, remove sides of pan.
  13. Garnish with corn, avocado, tomato and olives.
  14. Serve with salsa and crackers, if desired.