Chili Chicken Appetizer Cheesecake

Chili Chicken Appetizer Cheesecake

By May 10, 2012

From: The Kitchen is the Heart of the Home Cookbook



  • Preheat oven to *325F
  • Combine the cream cheese, chili powder, and hot pepper sauce in a large bowl. 
  • Beat at high speed until creamy, scraping sides of bowl occasionally.
  • Add the eggs, beating until well blended.
  • Stir in the chopped chicken and chile's.
  • Spoon into a greased 9-inch spring-form pan.
  • Bake for 40 minutes or until set.
  • Cool in the pan on a wire rack for 15 minutes. Run a sharp knife around the edge of the pan; remove the side.
  • Let stand until cool.
  • Chill, covered, for 3 hours or longer.
  • Arrange the cheesecake on a platter, spread salsa over the top and sprinkle with the shredded cheese and green onions.
  • Cut into thin wedges and serve with tortilla chips.

chili chicken cheesecake appetizer

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