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Nacho Party Cheesecake Recipe

Nacho Party Cheesecake Recipe

A cheesecake is not always a sweet dessert, as this savory version with zesty crust proves!—Melinda Messer, Benson, North Carolina
TOTAL TIME: Prep: 25 min. Bake: 70 min. + chilling YIELD:24 servings

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 avocado, chopped tomato and sliced ripe olives
  • Salsa, optional
  • Assorted crackers or additional nacho tortilla chips, optional

Directions

  • 1. Combine crushed tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. Just before serving, remove sides of pan. Garnish with corn, avocado, tomato and olives. Serve with salsa and crackers if desired. Yield: 24 servings.

Nutritional 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 Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.