Tomato Chutney Cheesecake – a delicious recipe with cream cheese, Cheddar cheese, ground red pepper, green onions, red tomato, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat 3 packages cream cheese, Cheddar cheese, and red pepper at medium speed with an electric mixer until blended and smooth. Stir in green onions.
2
Spread half of cream cheese mixture into an 8-inch round cake pan lined with plastic wrap; spread top with tomato chutney, leaving a 1/2-inch border of cream cheese around outside edge. Spread remaining cream cheese mixture over chutney and cream cheese border. Cover and chill at least 8 hours or up to 24 hours.
3
Invert cheesecake onto a serving platter; remove plastic wrap. Stir together 1 Tbsp. milk and remaining 1 package cream cheese, stirring until spreading consistency and adding additional milk, if needed. Frost top and sides of cheesecake. Serve with vegetables and crackers. Garnish, if desired.
632
kcal
Calories
53
g
Fat
16
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 (8-oz.) packages cream cheese, softened and divided, 2 cups shredded Cheddar cheese, 1/2 teaspoon ground red pepper, 4 or 5 green onions, finely chopped, and more.
Yes, Tomato Chutney Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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