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Pesto-Chicken Cheesecake

May 26, 2010

Here’s a recipe that sounds more complicated then it is. It’s rich, creamy, and delicious! Simple to put together, but everyone will think you did tons of work. It’s a great summer lunch idea, so try it next time you’re having friends over. Found this recipe years ago in a magazine, but don’t remember which one.

2 (8-oz) packages cream cheese, softened
2 eggs
3 Tablespoons all-purpose flour, divided
1 cup prepared pesto
1 cup cooked chicken, chopped
1 cup sour cream
1 Tablespoon fresh chives, chopped
Mixed salad greens, for serving


  • Pre heat oven to 325 degrees F.
  • Spray 9-inch springform pan with Pam cooking spray. Set aside.
  • Using an electric mixer at medium speed, beat cream in a large bowl until smooth.
  • Add eggs, 2 Tablespoons flour and pesto. Beat until blended.
  • Stir in chicken.
  • Pour into prepared pan.
  • Bake 25 minutes.
  • Meanwhile, stir together remaining 1 Tablespoon flour with sour cream.
  • Remove from oven and gently spread sour cream mixture on top.
  • Return to oven and continue baking additional 15 minutes.
  • Cool on wire rack 10 minutes.
  • Gently run knife around edges of pan and release sides.
  • Slice and serve hot or cold over mixed salad greens.
  • Garnish with chives.
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