Best Chicken Taco Cheesecake Recipes
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
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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