Skip to content
Potato Chip Crusted

Potato Chip Crusted


The ultimate in sweet and salty combinations. Rich cheesecake topped with caramel and crushed potato chips. We’ve also added crushed potato chips to the crust.


  • 4 pkg (each 8 oz/250 g) brick-style cream cheese, softened
  • 1 cup packed light brown sugar
  • 1/4 tsp salt
  • 4 eggs
  • 1/2 cup sour cream


  1. Crust: Preheat oven to 350°F. Toss together cracker crumbs, potato chips, sugar and melted butter; firmly press into bottom of 9-inch (23 cm) springform pan. Bake for 12 to 15 minutes or until lightly golden. Let cool completely.
  2. Line the inside of springform pan with parchment paper strip. Set pan on large piece of heavy-duty foil (or double layer of regular foil) and press up side of pan; place in deep roasting pan. Set aside.
  3. Reduce heat to 325°F (160°F). Beat cream cheese until smooth; beat in brown sugar and salt until fluffy. Beat in eggs, 1 at a time; beat in sour cream. Pour over crust.
  4. Pour enough water into roasting pan to come 1 inch up side of springform pan.
  5. Bake for about 70 minutes or until set but still jiggles slightly in center. Turn off oven; let cool in oven for 1 hour. Transfer to wire rack and let cool in water bath. Remove from water; let cool on rack to room temperature. Refrigerate overnight or for up to 2 days.
  6. Caramel & Potato Chip Topping: In large heavy-bottomed saucepan, stir sugar with water over medium heat until dissolved. Bring to boil; boil without stirring, but brushing down side of pan with water for about 7 to 9 minutes, or until amber color. Whisk in cream and butter until smooth; let cool.
  7. Lightly drizzle 2 tbsp (30 mL) of caramel on top of cheesecake. Sprinkle crushed chips over top. Drizzle with another 2 tbsp (30 mL) of caramel. Serve cheesecake with remaining caramel or use caramel to garnish serving plates.
Previous article Pumpkin Queso with Chorizo
Next article Baked Parmesan Artichoke