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4.28 from 11 votes

Savory Sour Cream Chives Cheesecake with Potato Chip Crust

A kettle potato chip crusted savory cheesecake reminiscent of a sour cream and onion chips and dip, but a much more elegant appetizer.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Servings: 8
Author: Angela Roberts

Ingredients

  • 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
  • 1/3 cup sour cream
  • 2 tablespoons flour
  • 1 tablespoon chopped chives
  • Extra chives for decorating
  • Sour Cream for topping optional
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • sea salt white pepper
  • 4 eggs
  • chives for garnish

Instructions

  • Preheat oven to 475
  • 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.
  • Melt butter in a small frying pan. Gently soften green onions. Do not brown. Set aside.
  • Whip cream cheese in food processor. Once smooth, add in sour cream, flour, chives, spring onion, garlic powder.
  • 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 until set. Cheesecake should be a little jiggly.
  • Turn oven off, open oven door and allow to rest for 15 minutes.
  • You can choose to serve warm with crackers or bread toasts.
  • If refrigerated, bring to room temperature 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 1t 475 and then 20 minutes at 250.
I make one cheesecake with chives placed on top and one cheesecake topped with sour cream, chopped chives and some potato chips.