Caramelized Onion Cheesecake Appetizer
Savory Caramelized Onion Cheesecake made with Vidalia Onions and a potato chip crust.
Servings: 8
Ingredients
- 1 large Vidalia onions sliced
- 1 tablespoon oil
- 1 8 ounce bag waffle potato chips
- 2 tablespoon butter
- 8 ounces full-fat cream cheese
- 1/4 cup sour cream plus 2 tablespoons for sour cream topping
- 1/4 teaspoon garlic powder
- pinch teaspoon cayenne pepper
- 1/8 teaspoon black pepper white pepper if you have it
- 1/4 teaspoon salt
- 1 egg
- 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 F. degrees.
- 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.
- Preheat oven to 350. Reduce to 325 and bake at 325 for 20-25 minutes. Cheesecake should be a little jiggly.
- Once completely 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.