Carol's Creamy Chicken Cheesecake
Carol's Creamy Chicken Cheesecake

Carol's Creamy Chicken Cheesecake

10 Hr(s)
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1 serving
Original recipe yields 1 serving
1 cup crushed butter-flavored crackers (approx. 25)
3 Tbsp butter or margarine, melted
2 pkg (8 oz. each) cream cheese
1/4 cup sour cream
3 large eggs
2 tsp grated onion
1 tsp lemon juice
1/8 tsp pepper
1/4 tsp *garlic, ginger, *dill, and Italian seasoning (*or to taste)
2 drops Tabasco sauce (or to taste)
1 cup chicken, drained and flaked
1/2 cup sour cream
2-3 Tbsp dry salad dressing (spicy Italian or garlic and herb)
Dash salt and pepper
Paprika
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Let's Make It
1
**In small bowl combine cracker crumbs and butter; press into bottom of a greased 9" springform pan. Bake 10 minutes at 350 degrees F; remove and cool on wire rack. Reduce temperature to 325 degrees F.
2
In mixing bowl beat cream cheese and sour cream until smooth. Add eggs; beat on low just until combined. Add onion, lemon juice, seasonings, hot pepper sauce; beat just till combined; then fold in chicken. Pour-over crust or line bottom with parchment paper if omitting the crackers.
3
Bake 35-40 minutes or until center is almost set (don't overcook). Cool on a wire rack for approx 10 minutes. Carefully run a knife around edge to loosen. Cool another hour.
4
While baking or up to 1 day in advance, mix 1/2 cup sour cream with dry salad dressing, salt, pepper, and paprika (can kick it up with a little fresh ginger and Tabasco). Flavors combine best if made ahead! Spread cooled cake with topping and refrigerate 8 hours or overnight.
5
Remove from fridge and let stand at room temp for 1/2 hour. Serve with assorted crackers and vegetable.
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