Chili Chicken Cheesecake Appetizer

Chili Chicken Cheesecake Appetizer Recipe

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Tina Trippel Evangelho


I made this for something different to take to a party. it was a hit! I got the recipe from my fundraiser cookbook I purchased years ago.


★★★★★ 1 vote

15 Min
40 Min


  • 24 oz
    cream cheese, room temperature
  • 1 1/2 tsp
    chili powder
  • 1/2 - 1 tsp
    hot pepper sauce
  • 3
  • 1 c
    cooked chicken, finely chopped
  • 1 4oz. can(s)
    chopped green chiles, drained
  • 1/2 c
  • 1/2 c
    cheddar cheese, shredded
  • 3 or 4
    green onions, sliced
  • ·
    tortilla chips

How to Make Chili Chicken Cheesecake Appetizer


  1. Preheat oven to 325 degrees F.
  2. Combine the cream cheese, chili powder and hot pepper sauce in a large mixing bowl. Beat at high speed until creamy, scraping the bowl occasionally. Add the eggs, beating until blended. Stir in the chicken and chiles.
  3. Spoon into a greased 9 - inch springform pan. Bake for 40 minutes or until set. Cool in the pan on a wire rack for 15 minutes.
  4. Run a sharp knife around the side of the pan; remove the side. Let stand until cool. Chill, covered, for 3 hours or longer.
  5. Arrange the cheesecake on a serving platter. Spread the salsa over the top and sprinke with cheddar cheese and green onions. Cut into thin wedges. Serve with the tortilla chips.

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