Savory Chicken Cheesecake Recipes

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SAVORY CHICKEN CHEESECAKE



Savory Chicken Cheesecake image

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

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h45m

Yield 24

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 85, Carbohydrate 4 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 110 mg

SAVORY CHICKEN CHEESECAKE WITH CRANBERRY-ORANGE RELISH



Savory Chicken Cheesecake With Cranberry-Orange Relish image

A delicious appetizer for holiday gatherings when cranberries are plentiful. My dear MIL made her own cranberry relish - and I don't have her recipe but my mom made hers like Mimi from Maine's #202126 or pick one up at the grocery store during the November-December holiday months.

Provided by Acerast

Categories     Chicken

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 8

16 ounces cream cheese, softened
8 ounces French onion dip
1 tablespoon flour
1/2 teaspoon dill weed, dried
3 eggs
1 cup cooked chicken, minced
1/2 cup cranberry-orange relish, drained
2 tablespoons walnuts, chopped and toasted

Steps:

  • Heat oven to 300°F.
  • Lightly grease an 8-inch springform pan.
  • In a mixing bowl, beat cream cheese until fluffy.
  • Beat in onion dip, flour and dill weed.
  • Beat in eggs, one at a time, untli well blended.
  • 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.
  • Remove side of pan.
  • Spoon relish onto top of cheesecake.
  • Sprinkle with walnuts.
  • Cut into thin wedges and serve with crackers or veggies for dipping.

Nutrition Facts : Calories 88.5, Fat 7.9, SaturatedFat 4, Cholesterol 48.5, Sodium 74, Carbohydrate 1.1, Fiber 0.1, Sugar 0.7, Protein 3.5

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