Oh.My.Heavens. I found this recipe in a local cookbook and had to share!
I made it last night for dinner and Marshall actually got chill bumps when he took a bite.
It is that good (and easy)!
Lydia and I just had some for breakfast, too.
So now we know that it’s tasty when it’s hot or cold!
16 oz. cream cheese(softened)
2 eggs
2TBsp all-purpose flour
3TBsp Pesto
2 cups chopped cooked chicken
1 cup sour cream
1 TBsp all-purpose flour
Basil leaves for garnish
Preheat the oven to 325°. Beat the cream cheese in a bowl with an electric mixer until smooth. Add eggs, 2 TBsp flour and pesto. Beat until blended. Stir in the chicken. Spread into a greased 8-inch springform pan. (I only had a 9-inch, so mine is a little thin.) Bake for 30 minutes. Remove to a wire rack. Mix the sour cream and 1 TBsp flour in a bowl. Spread evenly over the warm cheesecake. Bake for 10 more minutes and remove to wire rack. Loosen from the sides of the pan and then remove the side. Serve hot or cold. Garnish with basil leaves, if desired.
Find more great recipes over at Rachel’s blog, A Southern Fairytale.
i fail to see how anything with “cheesecake” in the title can be bad. will be trying this soon 🙂
Never thought of a savory cheesecake, sounds good though! Found you through mouthwatering mondays 🙂
Mmmmm….sounds awesome. What kind of Pesto did you use? I generally use sun dried tomato or basil…not sure which would be best. Do you have a recommendation?