A crisp, salty potato-chip crust turns the familiar flavors of sour cream and onion into an elegant savory cheesecake. Cream cheese, sour cream, fresh chives, gently softened green onions, garlic, and a subtle touch of cayenne and white pepper create a rich, tangy filling that works beautifully as an appetizer with crackers, crostini, or toasted bread.

Servings: 10 to 12 appetizer servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 5 minutes, including resting
Difficulty: Level 2 Easy
Cost: Level 2 Economical

Ingredients

Potato Chip Crust

• 1 8-ounce bag kettle-cooked or ruffled potato chips
• 1 tablespoon unsalted butter, melted

Savory Cheesecake Filling

• 1 tablespoon unsalted butter
• 4 green onions, thinly sliced
• 1 pound full-fat cream cheese, softened
• 1/3 cup sour cream
• 2 tablespoons all-purpose flour
• 1 tablespoon finely chopped fresh chives
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon fine sea salt, plus more to taste
• 1/8 teaspoon ground white pepper, plus more to taste
• 4 large eggs

For Serving

• Sour cream, optional
• Finely chopped fresh chives
• Crushed potato chips, optional
• Crackers, crostini, or toasted bread

Instructions

Prepare the Potato Chip Crust

1. Preheat the oven to 475°F. Lightly grease two 6-inch springform pans.
2. Crush the potato chips into coarse crumbs using a food processor or by placing them in a bag and crushing them with a rolling pin.
3. Combine the crushed potato chips with 1 tablespoon melted butter. Divide the mixture between the prepared pans and press firmly and evenly over the bottoms.
4. Bake for 5 minutes. Remove the pans from the oven and set aside while preparing the filling.

Prepare the Filling

5. Melt the remaining 1 tablespoon butter in a small skillet over medium-low heat. Add the green onions and cook gently until softened, about 2 to 3 minutes. Do not allow them to brown. Remove from the heat and let cool slightly.
6. Place the softened cream cheese in a food processor and process until smooth. Add the sour cream, flour, chives, softened green onions, garlic powder, cayenne pepper, sea salt, and white pepper. Process until completely combined and smooth.
7. Taste the mixture before adding the eggs and adjust the sea salt and white pepper if necessary. Keep in mind that the potato-chip crust will add additional saltiness.
8. Add the eggs one at a time, processing briefly after each addition just until incorporated. Avoid overmixing once the eggs have been added.

Bake the Cheesecakes

9. Divide the filling evenly between the prepared crusts and smooth the tops.
10. Bake at 475°F for 5 minutes.
11. Without opening the oven door, reduce the temperature to 250°F and continue baking for 10 to 15 minutes, or until the edges are set but the centers still have a slight jiggle.
12. Turn off the oven, partially open the oven door, and allow the cheesecakes to rest in the oven for 15 minutes.
13. Remove from the oven. For warm service, allow them to cool until they can be cleanly sliced. For chilled service, cool completely before refrigerating.

Cook’s Notes

For one larger cheesecake: The recipe may be prepared in one 10-inch springform pan. Bake for approximately 10 minutes at 475°F, reduce the temperature to 250°F, and continue baking for about 20 minutes, or until the edges are set and the center retains a slight jiggle.

Seasoning: The cayenne adds gentle background warmth rather than noticeable heat. The white pepper provides a mild peppery bite without introducing visible black specks into the pale filling.

Salt: Because potato chips vary considerably in saltiness, begin with 1/4 teaspoon fine sea salt in the filling and adjust before adding the raw eggs.

Avoid overbaking: The cheesecake should still move slightly in the center when the pan is gently shaken. It will continue to set as it rests and cools.

Serving Suggestions

Serve warm or at room temperature with crisp crackers, crostini, toasted baguette slices, or sturdy potato chips.

For a more polished presentation, spread a thin layer of sour cream over the cooled cheesecake and garnish with finely chopped fresh chives and a few coarsely crushed potato chips.

Storage and Reheating

Cover and refrigerate leftover cheesecake for up to 3 days.

For the best flavor and texture, remove refrigerated cheesecake from the refrigerator about 30 minutes before serving. It may also be served slightly warm; reheat individual portions gently rather than heating the entire cheesecake.