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Savory Ham Cheesecake Recipe

Savory Ham Cheesecake Recipe

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
TOTAL TIME: Prep: 35 min. Bake: 1 hour + chilling YIELD:24-30 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Nutritional Facts

1 slice: 128 calories, 9g fat (5g saturated fat), 56mg cholesterol, 317mg sodium, 4g carbohydrate (1g sugars, trace fiber), 7g protein

Reviews for Savory Ham Cheesecake

Sort By :
MY REVIEW
tazmotor
Reviewed Feb. 27, 2012

"I made this for a party and it got rave reviews. Many recipe requests. Easy to make."

MY REVIEW
LaReeSorensen
Reviewed Dec. 2, 2011

"I made this as part of our Thanksgiving meal and everyone loved it!"

MY REVIEW
Summy
Reviewed Dec. 27, 2009

"This recipe is excellent. I make it with leftovers from my holiday ham. It's definitely better at room temperature, and it makes so much, but it is easy to freeze, and defrosts nicely."

MY REVIEW
jesse1
Reviewed Jul. 21, 2009

"I have made thie receipe at least 3 times and love it! It makes a huge cake. Good to take to parties or gatherings!"

MY REVIEW
comfortcook
Reviewed Sep. 25, 2008

"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."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.