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Savory Chicken Cheesecake

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Betty Crocker Kitchens
Updated Aug 11, 2010
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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
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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

  • Step 
    1
    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.
  • Step 
    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.
  • Step 
    3
    Remove 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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