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Nacho Party Cheesecake

 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


  • 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


  • 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.

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