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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 24 |
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My mom was the best cookâeverything 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 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.
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