Caramelized Onion Cheesecake Appetizer

If you’ve never had a savory cheesecake, you’re in for a treat. When I made a savory chive cheesecake years ago and it was  big hit, and featured in the Huffington Post a few times because everyone gets all gaga when you use a potato chip crust.

I’m back again, making a caramelized onion cheesecake appetizer, a play off of the onion dip that everyone loves.  I used plenty of  Vidalia onions caramelized to a perfect golden color, driving their sweet flavor profile to its best intensity and waffled potato chips for the potato crust. This is savory, salty  and tiny bit sweet from those luscious Vidalia onions.

How to Make a Caramelized Onion Cheesecake Appetizer – Use Plenty of Onion.

At first I thought one big onion would do the trick, but in making it a second time, I doubled the onions and that gave me the taste I was looking for. Once the cheesecake is cooled, top with sour cream. Don’t scrimp.  You can serve this one cold or at room temperature with water or pita crackers. Right before serving, sprinkle with more crushed potato chips.

The Vidalia Onion is Special

In case you didn’t know this,  the Vidalia onion is special. It’s the sweetest onion in the world, and was grown quite by accident in Vidalia, Georgia. It has a short season between April and September, so be sure to go to your local grocer and gather them up. In my last recipe, I made sweet corn and caramelized risotto that made everyone here swoon, and before that an amazing summer fruit pizza using Vidalia onions. You might also want to try this hamburger steak recipe with Vidalia onions. So good.

So tell me, do you cook with Vidalia onions? I’d love to hear what you do.

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Print Recipe

3.47 from 13 votes

Caramelized Onion Cheesecake Appetizer

Savory Caramelized Onion Cheesecake made with Vidalia Onions and a potato chip crust.

Prep Time35 minutes mins

Cook Time25 minutes mins

Total Time1 hour hr

Course: Appetizer

Cuisine: American

Servings: 8

Author: Angela Roberts

Ingredients

• 2 large Vidalia onions
• 1 tablespoon oil
• 1 8 ounce bag waffle potato chips
• 2 tablespoon butter
• 1 pound full-fat non-whipped cream cheese
• ⅓ cup sour cream plus 2 tablespoons for sour cream topping
• 2 tablespoons flour
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• 1/4 teaspoon black pepper white pepper if you have it
• 1/2 teaspoon salt
• 4 eggs
• parsley for garnish

Instructions

• Slice onions thinly
• Heat 1 tablespoon oil in pan on medium low heat. Sauté onions until caramelized but not browned. Turn frequently. This takes 30-35 minutes.
• Preheat oven to 475
• Using a rolling pin or a food processor, crush chips into large crumbs. Reserve enough chips to sprinkle on top as a garnish and set those aside.
• Add 2 tablespoons of melted butter to remainder potato chips. Crush and press into pans. Bake for five minutes. Set Aside.
• Whip cream cheese in food processor. Once smooth, add in 1/3 cups sour cream, flour, onions, garlic powder, cayenne, salt, pepper.
• Add eggs one at a time.
• Pour into pans and bake at 475 for five minutes. Turn heat down to 250 and bake for another 10-15 minutes or until set. Cheesecake should be a little jiggly.
• Turn oven off, open oven door and allow to rest for 15 minutes.
• Once cooled, top with sour cream and garnish with crushed potato chips and parsley.
• You can choose to serve warm with crackers or bread toasts.
• If refrigerated, bring to room temperature before serving.
• If refrigerating, don't put chips on until right before serving.

Notes

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 at 475 and then 20 minutes at 250.

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