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
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 large eggs, lightly beaten
- 2 cups finely chopped fully cooked ham
- 2 cups 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
Reviews
Made up just 1/2 of this very rich savory recipe. I did add a bit more chopped ham. I also used crackers that I had on hand. The crust did require more butter in order for it to hold together. The full recipe may also need more. It bakes perfectly and a little bit goes very far. 1/3 less fat works well and it helps reduce some of the fat content. VFE.
I made this for a party and it got rave reviews. Many recipe requests. Easy to make.
I made this as part of our thanksgiving meal and everyone loved it!
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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.
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I have made thie receipe at least 3 times and love it! It makes a huge cake. Good to take to parties or gatherings!
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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