Savory Ham Cheesecake

Name: Savory Ham Cheesecake
Prep time: 35 min
Cook time: 60 min
Total time: 1 h 35 min
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 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

TEST KITCHEN APPROVED

5 Reviews

Total Time:Prep: 35 min. Bake: 1 hour + chilling

By Taste Of Home Editorial Team

Recipe by Shannon Soper, West Bend, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

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

TEST KITCHEN APPROVED

Savory Ham Cheesecake

Contest Winner

5 Reviews Add your review

Yield:24-30 servings

Prep:35 min

Cook:1 hour

Save Saved Saving email print

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

Text Ingredients

Shop Recipe

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.