Caramelized Onion Cheesecake Appetizer
Prep time
Cook time
Total time
Savory Caramelized Onion Cheesecake made with Vidalia Onions and a potato chip crust.
Recipe type: Appetizer
Cuisine: American
Serves: 8
  • 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
  • ¼ teaspoon black pepper (white pepper if you have it)
  • ½ teaspoon salt
  • 4 eggs
  • parsley for garnish
  1. Slice onions thinly
  2. Heat 1 tablespoon oil in pan on medium low heat. Sauté onions until caramelized but not browned. Turn frequently. This takes 30-35 minutes.
  3. Preheat oven to 475
  4. 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.
  5. Add 2 tablespoons of melted butter to remainder potato chips. Crush and press into pans. Bake for five minutes. Set Aside.
  6. Whip cream cheese in food processor. Once smooth, add in ⅓ cups sour cream, flour, onions, garlic powder, cayenne, salt, pepper.
  7. Add eggs one at a time.
  8. 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.
  9. Turn oven off, open oven door and allow to rest for 15 minutes.
  10. Once cooled, top with sour cream and garnish with crushed potato chips and parsley.
  11. You can choose to serve warm with crackers or bread toasts.
  12. If refrigerated, bring to room temperature before serving.
  13. If refrigerating, don't put chips on until right 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 at 475 and then 20 minutes at 250.
Recipe by Spinach Tiger at