Ingredients

The following ingredients have 8 Servings
  • 2 large Vidalia onions
  • 1 tablespoon oil
  • 1 8 ounce bag waffle potato chips
  • 2 tablespoon butter
  • 1 pound full-fat non-whipped cream cheese
  • ⅓ cup sour cream plus 2 tablespoons for sour cream topping
  • 2 tablespoons flour
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 1/4 teaspoon black pepper (white pepper if you have it)
  • 1/2 teaspoon salt
  • 4 eggs
  • parsley for garnish

Instruction

  • Slice onions thinly
  • Heat 1 tablespoon oil in pan on medium low heat. Sauté onions until caramelized but not browned. Turn frequently. This takes 30-35 minutes.
  • Preheat oven to 475
  • Using a rolling pin or a food processor, crush chips into large crumbs. Reserve enough chips to sprinkle on top as a garnish and set those aside.
  • Add 2 tablespoons of melted butter to remainder potato chips. Crush and press into pans. Bake for five minutes. Set Aside.
  • Whip cream cheese in food processor. Once smooth, add in 1/3 cups sour cream, flour, onions, garlic powder, cayenne, salt, pepper.
  • Add eggs one at a time.
  • Pour into pans and bake at 475 for five minutes. Turn heat down to 250 and bake for another 10-15 minutes or until set. Cheesecake should be a little jiggly.
  • Turn oven off, open oven door and allow to rest for 15 minutes.
  • Once cooled, top with sour cream and garnish with crushed potato chips and parsley.
  • You can choose to serve warm with crackers or bread toasts.
  • If refrigerated, bring to room temperature before serving.
  • If refrigerating, don't put chips on until right before serving.