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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
  • Total Time
    Prep: 25 min. Bake: 70 min. + chilling
  • Makes
    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 large eggs, lightly beaten
  • 1-1/2 cups finely chopped cooked chicken breasts
  • 1-1/2 cups shredded Mexican cheese blend
  • 1/3 cup finely chopped green onions
  • 1 cup sour cream
  • Whole kernel corn, cubed 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.
  • 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.
Nutrition Facts
1 slice: 270 calories, 23g fat (12g saturated fat), 94mg cholesterol, 381mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 8g protein.
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