CHICKEN TACO CHEESECAKE
Found this several years ago I believe in Southern Living Cookbook. Made it last year for a cook off at my work and won 1st place. The presentation is impressive when you place the toppings in a circle around the cheesecake. I usually start with a center mound of picante and add other toppings around this. Not as hard as it sounds.
Provided by Lynda Black
Categories Weeknight
Time 1h25m
Yield 15 serving(s)
Number Of Ingredients 15
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.
MEXICAN CHEESECAKE
People will rave over this super-easy cheesecake appetizer. I've made this recipe several times at parties, and people were so surprised it was low fat. Make it a day ahead for convenience, adding salsa just before serving. -Sandy Burkett, Galena, Ohio
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 24 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies. , Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.
Nutrition Facts : Calories 107 calories, Fat 8g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 338mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
TACO CHEESECAKE
Sounds weird, but this taco cheesecake appetizer has always been a hit at every party it has been served. I just have copies of the recipe ready for my guests. Serve with tortilla chips and you are ready for a unique and tasty dip.
Provided by CSW
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 483.1 calories, Carbohydrate 10.1 g, Cholesterol 160.1 mg, Fat 39.6 g, Fiber 1.3 g, Protein 22 g, SaturatedFat 22.2 g, Sodium 685.7 mg, Sugar 1.8 g
TACO CHEESECAKE
One taste of Judy Eckert's eye-catching appetizer proves cheesecake isn't just for dessert. "This savory variation is a crowd favorite at parties," she notes from Fulton, New York.
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 18-20 servings.
Number Of Ingredients 16
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.
Nutrition Facts :
TACO CHEESECAKE
This appetizer proves that cheesecake is not just for dessert. Very good and the presentation of this is impressive. Enjoy! HELPFUL HINT: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands and avoid touching your face. Prep time includes overnight refrigeration.
Provided by keen5
Categories Spreads
Time P1DT35m
Yield 18-20 serving(s)
Number Of Ingredients 14
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.
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