I love love love making savory cheesecakes.  They are rich and hearty,  a bit unexpected and a snap to put together.  They are also the proverbial emptying-the-refrigerator kind of dish. 

Today’s foray is based on nachos.   Nachos broken down to their most elementary means cheese, chips and a few toppings so that is where we start.  The crust is crushed tortilla chips.  Brilliant I tell you.  Brilliant.  As with graham cracker crumbs we are using some butter to hold everything together.  Press onto a springform pan and set aside.

Next up.  Cheese.  To not fly in the face of cheesecakes everywhere, we will be using traditional cream cheese and eggs beaten together.  Mayonnaise, taco seasoning mix and flour are added to the bowl and mixed until smooth.  

Chicken.  If you have any poached, baked or rotissiere chicken by all means shred it up and toss it in.  If you don’t, 2 cans of chunk white chicken can come to the rescue.  

And then what would nachos be with just cream cheese.  A bad imitation methinks.  We are adding monterey jack and sharp cheddar  to ours but you can use whatever cheese is sitting longingly next to the chicken just waiting to be used in this recipe.

After you have combined the chicken and cheese, pour it into the tortilla crusted springform pan and bake for 25 minutes.  Spread sour cream on the top after 25 minutes and bake for an additional 10 minutes.  Cool to room temperature.  Cover and chill overnight. 

Remove the sides of the springform pan, cover the cheesecake tightly and freeze.  Plan ahead if you are going to be needing your springform base.  Freeze the cheesecake and then create a base made of cardboard so you can have your bottom back.  (smiling)  Do not attempt to get your bottom back before the cheesecake has frozen.  This could make for a really ugly nacho mess smack dab in the middle of your kitchen.

On the day of the party, we will embellish the cheesecake with sliced black olives, corn kernels, green onion and fresh tomatoes along with chips and salsa.  

It’s really good Gina!

CHICKEN NACHO CHEESECAKE

1 2/3 cups finely crushed tortilla chips

1/4 cup melted butter

24 ounces cream cheese, softened

4 eggs

1/2 cup mayonnaise

1 pkg taco seasoning mix

2 tbsp all purpose flour

1 1/2 cups cooked chicken, shredded

1 1/2 cups grated cheese

8 ounces sour cream

sliced black olives, canned corn (drained), chopped green onions, chopped fresh tomato for garnish

Process chips in food processor.  Add butter and stir to combine.  Firmly press into bottom of a 10 inch springform pan and set aside.

Beat cream cheese at high speed with an electric mixer.  Add eggs, 1 at a time, beating after each addition.  Add mayonnaise, taco seasoning and flour and beat until smooth.  Stir in chicken and cheese.  Pour batter into tortilla crust.

Bake, uncovered, at 325 degrees for 55 minutes.  Spread sour cream on top of cheesecake and bake for 10 more minutes.  Cool to room temperature.  Cover and chill 8 hours.  Remove the side of the springform. 

NOTE:  Can be frozen at this point.  Thaw in the refrigerator prior to service.  To serve, embellish with garnish in circular pattern on cheesecake.

 

 

One Response to “Countdown to Auld Lang Syne: Chicken Nacho Cheesecake”

1. Gina says:

   December 23, 2009 at 9:48 am

   FABULOUS! Really unexpected.