The Pioneer Woman Tasty Kitchen
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Zesty Cheesecake

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Level: Easy

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Description

Not all cheesecake is sweet. This is my new signature dish, and adults love it! It is a nacho cream cheese spread, great for spreading on crackers.

This needs to be refrigerated for about 8 hours, and is best made the night before.

Ingredients

  • 2 cups Crushed Doritos (most Of A Large Bag)
  • ⅓ cups Butter, Melted
  • 3 packages Cream Cheese (8 Ounce Packages)
  • ½ cups Miracle Whip
  • 2 Tablespoons Flour
  • 1 envelope Taco Seasoning (or 2-3 Tablespoons)
  • 4 whole Eggs
  • 1-½ cup Cooked And Cubed Chicken
  • ¼ cups Shredded Marble Cheese (or Mexican Variety)
  • ⅓ cups Finely Chopped Green Onions
  • 2 cups Sour Cream
  • 1 cup Salsa
  • ½ cups Green Pepper, Chopped
  • 1 cup Cherry Tomatoes

Preparation

You can make this in a 9″ spring form pan – or for a thinner ‘cake’, use a 12″ spring form pan.

– Combine crushed tortilla chips and butter, press into bottom of a 9″ spring form pan. (It is best to put these through a food processor if possible – but you can also crush them by hand in the bag.)

-In a large bowl, beat the cream cheese, Miracle Whip, flour and taco seasoning until smooth. Add in the eggs, but do not over mix. Stir in the chicken chunks, cheese and onions.

– Pour this mixture over the Doritos crust. Place spring form pan on a baking sheet, and cook at 325F for an hour, or until centre is set.

-Cool on wire rack. After about 20 minutes, run a knife around the edge, and loosen the ‘cake’ from the spring form pan. When the ‘cake’ is room temperature, cover with plastic wrap, and refrigerate for a few hours (preferably overnight).

-Just before serving, remove the sides of the spring form pan. Garnish with sour cream, salsa, peppers and cherry tomatoes.

– Serve with crackers, pita chips, etc.

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