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Nacho Party Cheesecake

A cheesecake is not always a sweet dessert, as this savory version with zesty crust proves!—Melinda Messer, Benson, North Carolina

24 ServingsPrep: 25 min. Bake: 70 min. + chilling

Ingredients

1-3/4 cups crushed nacho tortilla chips
1/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1/2 cup mayonnaise
1 envelope taco seasoning
2 tablespoons all-purpose flour
4 eggs, lightly beaten
1-1/2 cups finely chopped cooked chicken breasts
1-1/2 cups (6 ounces) shredded Mexican cheese blend
1/3 cup finely chopped green onions
1 cup (8 ounces) sour cream
Whole kernel corn, cubed California Avocado, chopped tomato and sliced ripe olives
Salsa, optional
Assorted crackers or additional nacho tortilla chips, optional

Directions

Combine crushed tortilla chips and butter; press onto the bottom of a
greased 9-in. springform pan.
In a large bowl, beat the cream cheese, mayonnaise, taco seasoning
and flour until smooth. Add eggs; beat on low speed just until
combined. Stir in the chicken, cheese blend and onions. Pour over
crust. Place pan on a baking sheet.

2 of 2

Nacho Party Cheesecake (continued)

Directions (continued)

Bake at 325° for 60-70 minutes or until center is almost set.
Gently spread sour cream over the top; bake 10 minutes longer or
until set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge
of pan to loosen; cool 1 hour longer. Refrigerate for 8 hours or
overnight.
Just before serving, remove sides of pan. Garnish with corn, avocado,
tomato and olives. Serve with salsa and crackers if desired. Yield:
24 servings.

Nutrition Facts: 1 slice (calculated without garnishes, salsa and crackers) equals 270 calories, 23 g fat (12 g saturated fat), 94 mg cholesterol, 381 mg sodium, 8 g carbohydrate, trace fiber, 8 g protein.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.