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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Taco Cheesecake Recipe

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This recipe for Chicken Taco Cheesecake is from Cooking for a Cure with Team Tiara!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cheesecake:

1 2/3 c. crushed tortilla chips
1/4 c. melted butter
3 (8 oz.) pkgs. cream cheese, softened
4 eggs, beaten
1/2 c. mayonnaise
1 envelope taco seasoning mix
1 1/2 c. canned white chicken, crumbled
1 1/2 c. shredded cheddar or Monterey Jack cheese
2 c. topping (below)
1 c. sour cream


Topping:

canned or fresh corn
black and/or green olives
chopped green onions
chopped tomato
chopped chilies
sliced or chopped jalapeno peppers
garlic and/or cilantro
picante sauce
Directions:
Directions:
Combine crushed tortilla chips and butter, mix well. Press mixture over bottom and up sides of greased 10 in springform pan. Bake at 350º for 10 minutes. Beat cream cheese, eggs, mayonnaise, and taco seasoning in a mixing bowl until smooth. Stir in chicken and cheese. Spread in prepared pan. Bake at 350º for 1 hour. Cool for 15 minutes. Place on serving plate. Run knife around side of pan; remove side. Sprinkle with topping and sour cream. This makes a big cheesecake so it's great for a large cocktail party. It is better made at least one day ahead of time and stored wrapped tightly in the fridge until about an hour before the party.
Personal Notes:
Personal Notes:
Betsy Stephens shares this recipe in honor of her grandmother, Edith Knight, a breast cancer survivor.

 

 

 

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