Savory Chive Cheesecake with Potato Chips Crust

Potato Chip Crusted Savory Cheesecake via @spinachtiger

I admit that sometimes on rare occasions, my mind wanders during church. Not because our church is boring. Far from it. You know I wouldn’t be at a boring service.  Sometimes, the pastor is a bit overly enthusiastic,  and if you’ve ever been to a Tyler Perry movie or play, you get the picture.  But sometimes, my earthly pleasures take over and this past Sunday right smack in the middle of the sermon, I whispered something to my husband.

“Savory cheesecake with a potato chip crust.” He gives me two nods. One vertical nod that says “great idea.” And one diagonal nod that says, “get your eyes back up there.” Well, now I could concentrate. On the way to church I was telling him that it was  time for the 5 Star Foodie Makeover challenge and I had nothing. Every month, we are assigned either a theme or an ingredient and the challenge is to give it a 5 Star culinary makeover. This month the challenge was junk food.

At first I was excited.  I thought of my favorite junk food that I rarely allow to darken my door. Then I was not so excited because the junk food throws me. If it were up to me, several aisles in the grocery store would disappear, just because I don’t partake. I do, however, have memories of purchasing  freshly bagged potato chips at the Farmer’s Market in Pennsylvania. I never ate a sandwich without the crunch of chips in the middle. Not wanting to miss the challenge, I picked Kettle Cooked Potato Chips, but for days had no recipe. Then right in the middle of the church service it came into my head.

I’ve never made any type of cheesecake at all, so this was more than a challenge for me. I chose a sour cream and onion flavor profile, using spring onions and chives and a few spices. Everyone remember eating onion dip and I wanted to play off of that.  It’s a fun appetizer, and something that could easily be taken to a party. The chips brings a crunch to the smooth creaminess of the cheesecake that makes you want to go back for just one more bite.

I consulted the Loveless Cafe Cookbook to see how they made a sweet cheesecake. Their approach is unconventional, not using a water bath and baking at a low 300 degrees. I also consulted my friend Angie of Angie’s Sweet Natured Treats, as cheesecake is her specialty. She advised me to use a food processor to make sure the cream cheese is very smooth and said to start it at 475 degrees for 10 -15 minutes and then reduce to 300. My only concern was that I was baking six inch cheesecakes and wasn’t exactly sure how to make adjustments. I tried both ways and discovered that both ways work. Angie’s way gave me a more solid cheesecake with a golden top and I think I lean towards this approach. This is the recipe I will post.

Start by crushing potato chips with rolling pin. You could use a food processor, but I like crushing.

Press into pan.

Top with Sour Cream, Chopped Chives and Crushed Chips

Another version is to garnish with chives before baking.

I can’t wait to try a variety of flavors and serve this at my next dinner party. I’m thinking a smoked salmon might be nice crusted in what else, but bagel chips.

If you want to see a video of my other savory smoked salmon cheesecake, CLICK HERE.

What is your favorite kind of savory cheesecake or is this the first time you are hearing about a savory instead of sweet version?

5.0 from 7 reviews
Savory Sour Cream Chives Cheesecake with Potato Chip Crust
Prep time: 
Cook time: 
Total time: 
Serves: 8
A kettle chip crusted savory cheesecake reminiscent of a sour cream and onion chips and dip, but a much more elegant appetizer.
  • 1 8 oz. bag kettle cooked or ruffled potato chips
  • 4 spring onions, thinly sliced
  • 2 tablespoon butter
  • 1 pound full-fat non-whipped cream cheese
  • ⅓ cup sour cream
  • 2 tablespoons flour
  • 1 tablespoon chopped chives
  • Extra chives for decorating
  • Sour Cream for topping (optional)
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • sea salt, white pepper
  • 4 eggs
  • chives for garnish
  1. Preheat oven to 475
  2. Using a rolling pin or a food processor, crush chips into large crumbs. Add a tablespoon of melted butter to the chips and press into pans. Bake for five minutes. Set Aside.
  3. Melt butter in a small frying pan. Gently soften green onions. Do not brown. Set aside.
  4. Whip cream cheese in food processor. Once smooth, add in sour cream, flour, chives, spring onion, garlic powder.
  5. Add eggs one at a time.
  6. Pour into pans and bake at 475 for five minutes. Turn heat down to 250 and bake for another 10-15 minutes until set. Cheesecake should be a little jiggly.
  7. Turn oven off, open oven door and allow to rest for 15 minutes.
  8. You can choose to serve warm with crackers or bread toasts.
  9. If refrigerated, bring to room temperature before serving.
I used two six inch spring form pans. You could also make one cheesecake in a 10 inch pan. Adjust baking times to 10 minutes 1t 475 and then 20 minutes at 250. I make one cheesecake with chives placed on top and one cheesecake topped with sourcream, chopped chives and some potato chips.

hosted by 5 Star Foodie & Lazaro Cooks!


  1. 5 Star Foodie says

    A gorgeous savory cheesecake, very creative to make a crust with potato chips, perfect with chives too!

  2. says

    Fabulous. Amazing how inspiration hits at a time and place of it’s own choosing. Glad it found you. Love the idea. Love the topping.

    Gorgeous photography as well.


  3. says

    Absolutely delicious and beautiful looking! I’m having a hard time even picturing the use of any junk food! This looks like the most gourmet cheesecake ever. The chives and potato chips combination sounds divine.

    By the way, my 5 star makeover choices always come to me when I’m supposed to be paying attention to something too, for whatever reason.

  4. says

    This is absolutely beautiful. I’ve been wanting to make a savory cheesecake for a while and I think this recipe looks perfect…I love the crust!

  5. says

    I am imagining how wonderful this luscious savory cheesecake tasted with the crunchy, salty potato chip crust! So glad you were struck with divine inspiration 😉 Potato snacks are my guilty pleasure and I noticed your recipe saves some calories by incorporating nonfat cream cheese! A smoked salmon one with a bagel chip crust sounds amazing, too.

  6. says

    wow! potato chips, especially kettle-cooked or sour cream + onion, are my number one favorite snack food. i try not to eat them too much, as they aren’t the best things in the world for me, but i do indulge occasionally. this looks so amazing – i will absolutely be giving this a try. thanks for sharing the recipe!

  7. says

    My mind wanders at church all the time… but my mind is ALWAYS wandering, so it really has nothing to do with church :)
    I’m a HUGE fan of savory cheesecakes, the flavor combo in this one is fantastic!

  8. Platanos, Mangoes and Me! says

    The Lord works in mysterious ways. What a great idea and it really looks good. As you know I was invited for the next challenge and I am a bit scared.

  9. Kiki says

    Mmmmmm.. What a combination! I”m on the road, but ohh boy do I know what one of our meals will be while we are away. My mother-in-law will love it!

  10. says

    Hello there, I have missed a few posts I think due to an over abundance of food shoots but I am now catching up and wanted to say that I love potato chips and cheesecake and savory cheesecakes so this is a beautiful combination of both.

  11. says

    This savory cheesecake looks fantastic! The potato chip crust is brilliant and your photos are lovely! I’m so glad to be joining the 5 star makeover group!! Definitely in great company! PS I’m not on your link list yet (I saw your comment in the FB group)

  12. Debi Shawcross says

    I didn’t think I could love kettle cooked chips more than I love them right out of the bag….until now. Yum!

  13. Gian Banchero says

    Without trying this recipe I’m positive that it’s a winner!!! Looking over all your recipes makes me very happy I found your site today (Not Quite Nigella). For me true manna on earth is a real poor boy “sanggy” with everything in it along with thick-cut barbecued potato chips, oh, the sound and taste when bitten into.

  14. says

    Wow this was a fantastic idea! I’ve never heard of a savory cheesecake but I can just imagine how delicious this is with the potato chip crust! There’s just something about crispy, crunchy chips that I just love! Great recipe!

  15. says

    I’d say you nailed it, young lady! How divine to get inspiration at church for a 5 star makeover. You MUST have a great church if it can do that! Great to make savory cheesecake… they did start out that way, you know… even the Romans made them. Great challenge and great job.

  16. Linda says

    Ingredient question — since we don’t know the brand of chips you’ve used and “medium” isn’t specific, can you please give the total weight of the chips to use for 8 servings?

    I’m looking forward to making this recipe. Just last weekend a group of friends enjoyed sour cream/Lipton’s Onion Soup Mix dip with potato chips. We’ve also brought back “pigs in a blanket” with mustard. These are so popular for a reason — they’re delicious!

    I think my group of friends is getting really tired of politically correct healthy eating at special occasions. Just have a few small bites of these treats, and save your appetite for the main course. By definition, an appetizer is supposed to awaken your appetite — not quench it.

    Thanks for the info — next party I host, I’ll make your recipe. It sounds wonderful.


  17. says

    Linda, My suggestion would be to get two large bags of kettle cooked chips, the brand doesn’t matter. You might have some chips left over. I don’t remember the brand that I used.

  18. nancy chisholm says

    4 bags of chips with only 1 tablespoon of butter for a crust? I think these measurements are wrong. I have baked the cheesecake (it’s still in the oven) but I had to adjust the crust ingredients a lot.

  19. stacemetz says

    I had extra cream cheese and sour cream from the holidays, found this simple and super yummy recipe…served it with a salad…perfecto! After a tsunami of holiday sweets this was a welcome change.

  20. says

    Hello There. I found your weblog the usage of msn. This is an
    extremely well written article. I will be sure to bookmark it and come back to read more of your helpful information.
    Thanks for the post. I’ll definitely return.

  21. Allison says


    I was looking for something to bring to a Spring baby shower and this sounded perfect. I had everything on hand except only 1/2 the cream cheese. But, I had 8 oz goat cheese. So, I went with 1/2 pound cream cheese and 1/2 pound goat cheese and followed the remaining instructions/ingredients exactly. I used Utz brand kettle chips, and think I might try the salt and pepper flavor chip next time. It turned out wonderful! I put a little water bath in the oven so the cheesecake didn’t crack, but I just slathered the top in sour cream anyway and put some chives for decoration. So tasty, easy, and got rave reviews. Thanks!

  22. KJ says

    I needed to make some small appetizers so I used half the ingredients and three 4.5 inch ceramic white souffle dishes. I sprayed the dishes with Pam and kept my fingers crossed that the cheesecakes would release. I took them out of the oven and let them cool a bit and used a knife to go around the crust and release it from the dish. I then put a plate on top and flipped the cheesecake. Flipped it again so the top was facing it and garnished with the sour cream, chives and crushed chips. There were no problems! So if you don’t have a spring form pan this recipe works very well using a dish that is sprayed with PAM.


  1. […] Our Boat Club potluck was last week, and Karen brought this really neat dish, and even better she gave me  the recipe and I want to share it here.   By the way, this went fast at our gathering. Very tasty.  I also want to say that Karen comes up with some really cool dishes and luckily for me, she shares, recipes that is.   Here’s the link to the original post at Spinach Tiger. […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: