Kettle Cooked Sour Cream & Chive Cheesecake

Kettle Cooked Sour Cream & Chive Cheesecake

This Wise Original Kettle Cooked crusted savory cheesecake provides an elegant change of pace from your classic Sour Cream & Onion Dip.


1 6.5 oz. bag Wise Original Kettle Cooked Potato Chips
2 tablespoons butter, divided
4 green onions, thinly sliced
1 pound full-fat non-whipped cream cheese
1/3 cup sour cream
2 tablespoons flour
1 tablespoon chopped chives
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
sea salt, white pepper
4 eggs


Preheat oven to 475. Using a rolling pin or a food processor, crush chips into large crumbs. Add a tablespoon of melted butter to the chips and press into 10" spring form pan. Bake for five minutes. Set Aside.

Melt butter in a small frying pan. Gently soften green onions. Do not brown. Set aside.

Whip cream cheese with mixer. Once smooth, add in sour cream, flour, chives, green onions, garlic powder, salt & pepper. Beat in eggs one at a time. Pour into pan and bake at 475 for five minutes. Turn heat down to 250 and bake for another 20 minutes until set. Cheesecake should be a little jiggly. Turn oven off, open oven door and allow to rest for 15 minutes.

Optional: top with extra sour cream and chives. Serve warm or room temperature with Wise Tortilla Chips or Ridgies.

Our 1959 Cookbook

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