Savory Chicken Cheesecake

Chicken provides a simple addition to savory cheesecake – perfect for dinner.

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( 2 Ratings)

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Prep Time 15 min
Total Time 5 hr 45 min
Servings 24

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

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Directions

1 Heat oven to 300º. 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.
2 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.
3 Remove side of pan. Spoon relish onto center of cheesecake. Sprinkle with walnuts. Garnish with orange peel. To serve, cut into wedges.

EXPERT TIPS

Expert Tips

Toasting Nuts Here are several methods; use the one that's most convenient for you (watch carefully so the nuts don't burn): • Microwave Method: Place 1 teaspoon butter or margarine and 1/2 cup nuts in a microwavable pie plate; microwave uncovered on High 2 1/2 to 3 minutes, stirring every 30 seconds, until nuts are light brown. • Oven Method: Spread nuts in a shallow ungreased pan; bake uncovered in a 350º oven 6 to 10 minutes, stirring frequently, until light brown. • Skillet Method: Sprinkle nuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until light brown.

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