Prep Time
15 Mins
Chill Time
8 Hours
Yield
Makes 18 to 20 appetizer servings

How to Make It

Step 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.

Step 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.

Step 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.

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