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Kettle Cooked

Kettle Cooked


This Wise Original Kettle Cooked crusted savory cheesecake provides an elegant change of pace from your classic Sour Cream & Onion Dip.


  • 1 6.5 oz. bag Wise Original Kettle Cooked Potato Chips
  • 2 tablespoons butter, divided
  • 4 green onions, thinly sliced
  • 1 pound full-fat non-whipped cream cheese
  • 1/3 cup sour cream
  • 2 tablespoons flour
  • 1 tablespoon chopped chives
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • sea salt, white pepper
  • 4 eggs


  1. Preheat oven to 475. Using a rolling pin or a food processor, crush chips into large crumbs.
  2. Add a tablespoon of melted butter to the chips and press into 10″ spring form pan. Bake for five minutes.
  3. Set Aside.Melt butter in a small frying pan. Gently soften green onions. Do not brown. Set aside.
  4. Whip cream cheese with mixer. Once smooth, add in sour cream, flour, chives, green onions, garlic powder, salt & pepper. Beat in eggs one at a time.
  5. Pour into pan and bake at 475 for five minutes. Turn heat down to 250 and bake for another 20 minutes until set.
  6. Cheesecake should be a little jiggly. Turn oven off, open oven door and allow to rest for 15 minutes.
  7. Optional: top with extra sour cream and chives.
  8. Serve warm or room temperature with Wise Tortilla Chips or Ridgies.
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