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Prep Time: 25 Minutes Cook Time: 70 Minutes |
Ready In: 95 Minutes Servings: 24 |
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A cheesecake is not always a sweet dessert, as this savory version with zesty crust proves!Melinda Messer, Benson, North Carolina 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 king arthur unbleached 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.
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