Savory Caramelized Onion Cheesecake made with Vidalia Onions and a potato chip crust.
Prep Time35 minutesmins
Cook Time25 minutesmins
Total Time1 hourhr
Course: Appetizer
Cuisine: American
Servings: 8
Author: Angela Roberts
Ingredients
2large Vidalia onions
1tablespoonoil
1 8ouncebag waffle potato chips
2tablespoonbutter
1poundfull-fat non-whipped cream cheese
⅓cupsour cream plus 2 tablespoons for sour cream topping
2tablespoonsflour
1teaspoongarlic powder
¼teaspooncayenne pepper
1/4teaspoonblack pepperwhite pepper if you have it
1/2teaspoonsalt
4eggs
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.