Savory Ham Cheesecake Recipe

Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 128
  • Fat:
  • 9 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 56 mg
  • Sodium:
  • 317 mg
  • Carbohydrate:
  • 4 g
  • Fiber:
  • 0 g
  • Protein:
  • 7 g


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Savory Ham Cheesecake

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My mom was the best cook—everything she made was special. She served this elegant cheesecake on Sunday following a Saturday ham dinner. Now my family loves it, too!—Shannon Soper, West Bend, Wisconsin

SERVINGS: 24-30

CATEGORY: Appetizer

METHOD: Baked

TIME: Prep: 35 min. Bake: 1 hour + chilling

Ingredients:

  • 3 cups oyster crackers, crushed
  • 1 cup grated Parmesan cheese
  • 1/3 cup butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 4 eggs, lightly beaten
  • 2 cups finely chopped fully cooked ham
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1/3 cup snipped chives
  • 1/4 cup minced fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • Assorted crackers

Directions:

In a large bowl, combine the cracker crumbs, Parmesan cheese and butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes.
    In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined (mixture will be thick). Add the ham, Swiss cheese, chives, basil, salt and pepper; beat just until combined. Pour into crust. Sprinkle with reserved crumb mixture.
    Place pan on a baking sheet. Bake at 325° for 60-70 minutes or until filling is almost set. Turn oven off. Leave cheesecake in oven with door ajar for 30 minutes.
    Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve chilled or at room temperature with crackers. Yield: 24-30 servings.


  • Re: Savory Ham Cheesecake

    I made this for a potluck and it really did turn out delicious. Serving at room temperature is key. It's not inexpensive to make, though. I can see where it would make more sense (economically) to use leftover ham. Really delicious and quite impressive.

    comfortcook
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