Nacho Cheesecake

Nacho Cheesecake


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This Mexican twist on cheesecake has a zesty crust and nacho toppings.

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Time needed

2 hour preparation + 1 hour cooking

Serving Size / Yield

24 servings


  • 1-3/4 C. nacho tortilla chips, crushed
  • 1/3 C. butter, melted
  • 3 pkg. (8 oz. each) cream cheese, softened
  • 1/2 C. mayonnaise
  • 1 envelope taco seasoning
  • 2 Tbs. all-purpose flour
  • 4 eggs, lightly beaten
  • 1-1/2 C. cooked chicken breasts, finely chopped
  • 1-1/2 C. (6 oz.) Mexican cheese blend, shredded
  • 1/3 C. green onions, finely chopped
  • 1 cup (8 oz.) sour cream
  • Whole kernel corn, cubed avocado, chopped tomato and sliced ripe olives
  • Salsa, optional
  • Assorted crackers or additional nacho tortilla chips, optional

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  1. Combine crushed tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan.

  2. In a large bowl, beat the cream cheese, mayonnaise, taco seasoning and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the chicken, cheese blend and onions. Pour over crust. Place pan on a baking sheet.

  3. Bake at 325 degrees for 60-70 minutes or until center is almost set. Gently spread sour cream over the top; bake 10 minutes longer or until set.

  4. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 8 hours or overnight.

  5. Before serving, remove sides of pan. Garnish with corn, avocado, tomato and olives. Serve with salsa and crackers if desired.


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