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

Previous Next

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

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