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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
  • Total Time
    Prep: 35 min. Bake: 1 hour + chilling
  • Makes
    24-30 servings


  • 3 cups oyster crackers, crushed
  • 1 cup grated Parmesan cheese
  • 1/3 cup butter, melted
  • 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


  • 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.
Nutrition Facts
1 slice: 128 calories, 9g fat (5g saturated fat), 56mg cholesterol, 317mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 7g protein.
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Average Rating:
  • Appy_Girl
    Oct 24, 2018

    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.

  • tazmotor
    Feb 27, 2012

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

  • LaReeSorensen
    Dec 2, 2011

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

  • krystaljoy
    Feb 2, 2010

    No comment left

  • Summy
    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.

  • cgillespie1
    Nov 17, 2009

    No comment left

  • jesse1
    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!

  • comfortcook
    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.

  • mark
    Nov 27, 2007

    No comment left