Mexican Chicken Cheesecake Recipe 15

MEXICAN CHEESECAKE

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.

EASY CHEESECAKE CHIMICHANGAS - AIR FRIED, DEEP FRIED OR BAKED!

Steps:

• Heat oven to 350 and brush a baking sheet with a little melted butter. Set aside.
• Pull out and measure all of the ingredients.
• Beat together cream cheese, vanilla, and sugar.
• In a separate bowl, beat heavy cream for 5 minutes until it thickens, and then beat into the cream cheese mixture. Set aside.
• Blend sugar and cinnamon together on a wide plate, and set aside.
• Set up workstation.
• Lay out tortillas, and add 2-3 tbsp of cream cheese mixture to the center of each one.
• Spread mixture up and down like you would a soft taco.
• Top with a couple spoonfuls of apples,
• followed by a drizzle of caramel and sprinkle of toffee bits. Add any other toppings you prefer.
• Tuck the ends in and roll up tortillas. Then brush with a little melted butter all over and roll in cinnamon/sugar mixture.
• Arrange on baking sheet.
• Bake 15-18 minutes at 350 degrees or until they begin to turn a golden color.
• Cut in half and enjoy warm or cold with or without ice cream, whipped cream or dip!

SAVORY CHICKEN CHEESECAKE

Steps:

• Heat oven to 300°. Lightly grease springform pan, 8x3 inches. Beat cream cheese in large bowl with electric mixer on medium speed until fluffy. Beat in dip, flour and dill weed. Beat in eggs, one at a time. Fold in chicken. Spread in pan.
• Bake about 1 1/4 hours or until edge is golden brown and center is firm. Cool 15 minutes. Run metal spatula along side of cheesecake to loosen. Cover tightly and refrigerate at least 4 hours but no longer than 24 hours.
• Remove side of pan. Spoon relish onto center of cheesecake. Sprinkle with walnuts. Garnish with orange peel. To serve, cut into wedges.

MEXICAN CHICKEN CHEESECAKE RECIPE - (1/5)

Steps:

• Combine crushed tortilla chips and butter; press into the bottom and slightly up the sides, of a 9-inch spring form pan. Set aside. Beat cream cheese with an electric mixer and add eggs, Worcestershire sauce, chili powder and salt, beating to combine. Stir in green chilies and green onions. Pour half cream cheese mixture into prepared pan. Sprinkle with chicken and cheese; pour remaining cream cheese mixture on top. Bake for one hour on 300 degrees. Remove from oven and spread with sour cream. Increase oven temperature to 350 degrees and bake cheesecake for an additional ten minutes. Remove from oven and cool completely in pan. Run a sharp knife around the inside edge of pan after cooled. Cover and chill in refrigerator. Garnish with black olives. Serve with salsa and chips. Yield 1 (9 inch) cheesecake. May warm slightly in the microwave or serve at room temperature.