Savory Cheesecake
  • For the Salsa Chicken
  • 1 lb. boneless and skinless chicken breasts
  • 1 Tbs. taco seasoning
  • 1 cup Medium Honey Roasted Chipotle Salsa
  • For the Cheesecake
  • 1 jar (16 oz.) Medium Honey Roasted Chipotle Salsa (divided for salsa chicken, cheesecake batter, and serving as noted)
  • 2 Tbs. cornmeal
  • 24 oz. cream cheese, softened
  • 2 eggs
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 cup chopped green onions
  • 1 4 oz. can diced green chiles
  • 2 cups chopped salsa chicken (recipe above)
  • 1 cup shredded cheddar cheese
  • Garnishes (extra shredded cheese, chopped green onions, cilantro, diced tomatoes, sliced avocados, extra salsa)
  1. For the Salsa Chicken
  2. Preheat oven to 375.
  3. Place chicken breasts in a small baking pan. Sprinkle taco seasoning over chicken breasts, coating on both sides. Pour 1 cup of salsa over the top of the chicken.
  4. Bake for 30 minutes, or until chicken is baked through.
  5. Once baked, remove from oven, cool, and chop chicken finely.
  6. For the Savory Cheesecake
  7. Preheat the oven to 325.
  8. Grease the sides and bottom of a spring form pan. Sprinkle cornmeal over the sides and bottom of the pan, removing any excess cornmeal.
  9. Beat together the cream cheese, eggs, 3 Tbs. salsa, garlic powder, and cumin until smooth.
  10. Stir in the chiles, green onions, and chicken until all ingredients are well-mixed.
  11. Pour the cheesecake batter into the pan. Sprinkle the cheddar cheese over the top of the batter.
  12. Bake 55-60 minutes, or until the edges of the cheesecake are set, and the middle only has a slight jiggle. Cool the cheesecake completely on a wire rack before removing the sides of the spring form pan and removing cheesecake to a serving platter.
  13. Chill until ready for service.