Savory Ham Cheesecake
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3 cups oyster crackers, crushed
1 cup grated Parmesan cheese
1/3 cup butter, melted
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 basil
1/4 teaspoon salt
1/4 teaspoon white pepper
In a bowl, combine cracker crumbs, Parmesan cheese and butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 2 inches up the sides of a greased 9-inch spring form pan. Cover and refrigerate for at least 30 minutes.
In a large mixing bowl, beat cream cheese until smooth. Add eggs. Beat on low speed just until combined (mixture will be thick). Add ham, Swiss cheese, chives, basil, salt and pepper. Beat until combined. Pour into crust. Sprinkle with reserved crumb mixture.
Place pan on a baking sheet. Bake at 325 degrees for 60-70 minutes or until filling is almost set. Turn oven off. Leave cheesecake in overn 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. Serves 20-24.