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Savory Ham Cheesecake

Savory Ham Cheesecake
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
24-30 ServingsPrep: 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 minced 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
© Taste of Home 2013

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Savory Ham Cheesecake (continued)

Directions (continued)

  • 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.
Nutrition Facts: 1 serving (1 slice) equals 128 calories, 9 g fat (5 g saturated fat), 56 mg cholesterol, 317 mg sodium, 4 g carbohydrate, trace fiber, 7 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013