Chipotle Chicken Cheesecake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 15 |
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A savory cheesecake that's presented as a spread, with crackers. I have not tried this yet, and am curious about the vanilla yogurt as opposed to plain yogurt. Ingredients:
1/4 cup dry breadcrumbs, finely ground |
1 3/4 cups monterey jack cheese, shredded and divided |
3 (8 ounce) packages cream cheese |
1 1/2 cups cooked chicken, shredded |
1/2 small yellow onion, minced |
1 (7 ounce) can chipotle peppers |
12 ounces vanilla yogurt |
1 garlic clove, minced |
2 eggs |
2 egg yolks |
Directions:
1. Preheat oven to 300 degrees. Stir together bread crumbs and 1/4 cup shredded cheese; sprinkle on the bottom of a 9 springform pan. Remove peppers from can and place sauce in a separate bowl. Add 6 ounces of yogurt to bowl and set aside. Chop peppers fine. Mix cream cheese, chicken, onions, peppers, 6 ounces yogurt, and garlic well. Beat eggs separately and add to cream cheese mixture. Do NOT OVER BEAT once you have added the eggs. Pour into springform pan and bake for 1 hour or until center is set. Let stand 30 minutes. Unmold onto serving dish. Spread with yogurt mixture and serve with crackers or tortilla chips.
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