Savory Chicken Cheesecake with Cranberry Orange Relish
Elevate your appetizer game with this stunning Savory Chicken Cheesecake topped with a vibrant Cranberry Orange Relish. Perfect for holiday gatherings or special occasions, this recipe combines the creamy richness of cream cheese, sour cream, and Parmesan with the savory notes of shredded chicken, garlic, and fresh herbs. A buttery breadcrumb crust serves as the ideal base, while the tangy-sweet cranberry relish, bursting with orange zest and warm cinnamon, adds a festive flair. Impress your guests with this unexpected twist on classic cheesecake—best served chilled and beautifully garnished. This deliciously unique dish is sure to be the star of any table!
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Recipe Information
Ingredients
- 16 oz Cream cheese, softened
- 2 cups Cooked chicken, finely shredded
- 1 cup Sour cream
- 1 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 2 tbsp Fresh chives, chopped
- 1 tbsp Fresh thyme leaves
- 3 large Eggs
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1.5 cups Breadcrumbs
- 4 tbsp Unsalted butter, melted
- 2 cups Fresh cranberries
- 1 tsp Orange zest
- 0.5 cup Orange juice
- 0.75 cup Granulated sugar
- 0.25 tsp Cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
In a medium bowl, combine the breadcrumbs and melted butter until evenly coated. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool while preparing the filling.
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
Add the shredded chicken, sour cream, Parmesan cheese, minced garlic, chives, thyme, salt, and black pepper to the cream cheese mixture. Mix until well combined.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Pour the cheese and chicken mixture evenly over the prepared crust in the springform pan.
Bake the cheesecake in the oven for 50-55 minutes, or until the center is set and no longer jiggles. Remove from the oven and let cool to room temperature before transferring to the refrigerator to chill for at least 4 hours or overnight.
To prepare the cranberry orange relish, combine the fresh cranberries, orange zest, orange juice, granulated sugar, and cinnamon in a medium saucepan over medium heat. Cook, stirring occasionally, for 10-15 minutes or until the cranberries burst and the mixture thickens. Let cool to room temperature, then refrigerate.
Before serving, slice the chilled cheesecake into wedges and top with a spoonful of cranberry orange relish. Garnish with additional fresh herbs if desired.
Nutrition Facts
Calories |
5250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 315.7 g | 405% | |
| Saturated Fat | 182.7 g | 914% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1785 mg | 595% | |
| Sodium | 8463 mg | 368% | |
| Total Carbohydrate | 382.1 g | 139% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 220.9 g | ||
| Protein | 262.4 g | 525% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1954 mg | 150% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2524 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
