Chicken provides a simple addition to savory cheesecake – perfect for dinner.
Savory Chicken Cheesecake
- Prep Time 15 min
- Total 5 hr 45 min
- Servings 24
- Ingredients 9
Ingredients
- 2 packages (8 ounces each) cream cheese, softened
- 1 container (8 ounces) sour cream-and-onion dip
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons dried dill weed
- 3 eggs
- 1 cup finely chopped cooked chicken
- 1/2 cup cranberry-orange relish, drained
- 2 tablespoons chopped walnuts, toasted
- Orange peel, if desired
Instructions
-
Step1Heat 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.
-
Step2Bake 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.
-
Step3Remove side of pan. Spoon relish onto center of cheesecake. Sprinkle with walnuts. Garnish with orange peel. To serve, cut into wedges.
Nutrition
85
Calories
6g
Total Fat
4g
Protein
4g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 85
- Calories from Fat
- 55
- Total Fat
- 6g
- Saturated Fat
- 3g
- Cholesterol
- 45mg
- Sodium
- 110mg
- Total Carbohydrate
- 4g
- Dietary Fiber
- 0g
- Protein
- 4g
% Daily Value*:
- Iron
- 2%
- 2%
Exchanges:
1 Vegetable; 1 Fat;Tips from the Betty Crocker Kitchens
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