Savory Chicken Cheesecake With Cranberry-Orange Relish

"A delicious appetizer for holiday gatherings when cranberries are plentiful. My dear MIL made her own cranberry relish - and I don't have her recipe but my mom made hers like Mimi from Maine's #202126 or pick one up at the grocery store during the November-December holiday months."
 
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Ready In:
1hr 30mins
Ingredients:
8
Serves:
24
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ingredients

  • 16 ounces cream cheese, softened
  • 8 ounces French onion dip
  • 1 tablespoon flour
  • 12 teaspoon dill weed, dried
  • 3 eggs
  • 1 cup cooked chicken, minced
  • 12 cup cranberry-orange relish, drained
  • 2 tablespoons walnuts, chopped and toasted
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directions

  • Heat oven to 300°F.
  • Lightly grease an 8-inch springform pan.
  • In a mixing bowl, beat cream cheese until fluffy.
  • Beat in onion dip, flour and dill weed.
  • Beat in eggs, one at a time, untli well blended.
  • Fold in chicken; spread in pan.
  • Bake about 1 1/4 hours or until edge is golden brown and center is firm.
  • Cool 15 minutes.
  • Run metal spatula along side of cheesecake to loosen.
  • Cover tightly and refrigerate at least 4 hours.
  • Remove side of pan.
  • Spoon relish onto top of cheesecake.
  • Sprinkle with walnuts.
  • Cut into thin wedges and serve with crackers or veggies for dipping.

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Reviews

  1. Our cooking club makes this every year. Absolutely delicious.It freezes well
     
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