Chicken Taco Cheesecake Recipes

TACO CHEESECAKE

Steps:

• Sprinkle bottom of greased 9-in. springform pan with cornmeal; set aside. In a bowl, beat cream cheese until smooth. Add the taco seasoning, sour cream and salsa. Stir in the eggs, pepper Jack cheese and chilies. Fold in olives. Pour over cornmeal. , Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. (Top of cheesecake may crack.) Refrigerate overnight., Remove sides of pan. Spread sour cream over top and sides of cheesecake. Arrange olives, onions, tomato slices and jalapeno slices on top. Serve with crackers.

TACO CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Stir tortilla chips and butter together in a bowl. Press into the bottom of a 9-inch springform pan.
• Bake in the preheated oven for 10 minutes.
• Remove crust from oven, leaving oven on. Cool on a wire rack.
• Heat a large skillet over medium heat. Add beef and cook, stirring, until crumbly and no longer pink, 7 to 10 minutes. Drain and discard grease. Pat beef dry with paper towels and return to the skillet.
• Reserve 1 teaspoon taco seasoning mix. Stir remaining taco seasoning and salsa into beef. Cook over medium heat, stirring occasionally, until liquid evaporates, about 5 minutes.
• Beat cream cheese in a bowl using an electric mixer until fluffy. Add eggs and reserved taco seasoning mix, beating until blended. Add Cheddar cheese and beat until blended. Spread mixture evenly over crust and 1 inch up sides of pan. Spoon in beef mixture.
• Combine sour cream and flour in a bowl; spread over cheesecake.
• Bake in the hot oven for 25 minutes.
• Cool in the pan on a wire rack for 10 minutes. Run a knife around the edges and release sides of pan.
• Serve warm, cold, or room temperature with a topping of lettuce, tomato, and avocado.

CHICKEN TACO CHEESECAKE

Steps:

• Combine tortilla chips and butter; stir well.
• Firmly press into bottom of 10" spring form pan; set aside.
• Beat cream cheese until creamy; add eggs one at a time beating well after each addition.
• Add mayonnaise, taco seasoning and flour; beat at low speed until smooth.
• Stir in chicken and cheese.
• Pour batter into prepared pan.
• Bake at 325 for 55 minutes.
• Spread sour cream on top of cheesecake and bake 10 additional minutes.
• Let cool to room temperature in pan on wire rack.
• Cover and chill at least 8 hours.
• To serve carefully remove sides of pan.
• Arrange toppings on cheesecake.
• Serve with picante sauce.

TACO CHEESECAKE

Steps:

• Sprinkle bottom of greased 9-inch springform pan with cornmeal; set aside.
• In mixing bowl, beat cream cheese until smooth.
• Add the taco seasoning, sour cream and salsa.
• Stir in the eggs, pepper jack cheese and chilies.
• Fold in olives.
• Pour over cornmeal.
• Place pan on a baking sheet.
• Bake at 350 degrees for 30-35 minutes or until center is almost set.
• Cool on a wire rack for about 10 minutes.
• Carefully run a knife around edge of pan to loosen; cool for 1 hour.
• NOTE: top of cheesecake may crack.
• Refrigerate overnight.
• Remove sides of pan.
• Spread sour cream over top and sides of cheesecake.
• Arrange olives, onions, tomatoes and jalapeno slices on top in a circular motion.
• I do tomatoes on the outer edge, then green onion, jalapeno, then scatter black olives randomly, within the circle.
• Serve with assorted crackers.