- 1
Ingredients
- 3 cups oyster crackers finely crushed
- 1 cup (4-ounces) Parmesan cheese grated
- 1/3 cup butter (may need more) melted
- FILLING
- 4 packages (8-ounces each; 32-ounces total) cream cheese softened
- 4 large eggs lightly beaten
- 2 cups ham, fully cooked finely chopped
- 2 cups (8-ounces) Swiss cheese shredded
- 1/3 cup chives minced
- 1/4 cup basil, fresh minced
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- Assorted crackers to accompany
Preparation
Step 1
MUST REFRIGERATE OVERNIGHT.
Prep: 35 min. Bake: 1 hour + chilling
In a bowl, combine the cracker crumbs, Parmesan cheese and butter. Make sure binds well even if need to add more melted butter.
Set aside ¼ cup for topping. Press remaining crumb mixture onto the bottom and 2 in. up the sides of a greased 9-in. 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 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 6O-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.
Yield: 24-30 servings.