Chili and Chicken Cheesecake
2 teaspoons chicken-flavored bouillon granules
1 tablespoon hot water
24 ounces cream cheese, softened
1 1/2 teaspoon chili powder
1/2 teaspoon hot sauce
1 teaspoon garlic powder
salt and pepper to taste
2 large eggs
1 cup finely chopped cooked chicken
1 can chopped green chiles -- (4.5-ounce size) drained
shredded Mexican cheese -- optional
sliced green onions -- optional
- Dissolve bouillon granules in hot water.
- Set aside.
- Beat cream cheese at high speed of an electric mixer until creamy.
- Add chili powder, garlic powder, salt and pepper.
- Beat well.
- Add eggs, one at a time, beating well after each addition.
- Add bouillon mixture.
- Beat well.
- Stir in chicken and chiles.
- Spoon mixture into a lightly greased 9-inch springform pan.
- Bake at 300 for 45 minutes.
- Turn oven off and partially open oven door; leave cheesecake in over 1 hour.
- Remove cheesecake from oven, and let stand 15 minutes.
- Place cheesecake on a serving platter.
- Carefully remove sides of springform pan.
- If desired, top cheesecake with shredded cheese and sliced green onions.
- Serve cheesecake warm or cold with tortilla chips.
To serve cheesecake chilled, remove from oven and let cool to room temperature on a wire rack. Cover and chill several hours. Carefully remove sides of springform pan when ready to serve.