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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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From mcat49 at BakeSpace, this is another take on a savory appetizer cheesecake. There are oyster crackers in the crust! Ingredients:
crust |
3 cups oyster crackers, crushed |
1 cup grated parmesan cheese |
1/3 cup butter, melted |
filling |
32 ounces cream cheese, softened |
4 eggs, lightly beaten |
2 cups fully cooked ham, finely chopped |
2 cups swiss cheese, grated |
1/3 cup snipped chives |
1/4 cup basil, minced |
1/4 teaspoon salt |
1/2 teaspoon white pepper |
assorted crackers |
Directions:
1. Combine cracker crumbs, Parmesan and butter in a large bowl.
2. Set aside 1/4 cup of mixture for topping.
3. Press remaining crumbs onto bottom and 2 up sides of greased 9 springform pan.
4. Cover and refrigerate at least 30 minutes.
5. Preheat oven to 325 degrees F.
6. In a large bowl, beat cream cheese until smooth
7. Add eggs; beat on low just until combined (mixture will be thick).
8. Add the ham, Swiss cheese, chives, basil, salt and pepper.
9. Beat until just combined.
10. Pour into crust.
11. Sprinkle with reserved crumb mixture.
12. Place pan on baking sheet.
13. Bake for 60 to 70 minutes OR until filling is almost set.
14. Turn oven off WITHOUT removing the cheesecake.
15. Leave cheesecake in oven with door ajar for 30 minutes.
16. Remove cheesecake from oven and cool on wire rack for 10 minutes.
17. Carefully run a knife around the edges of the pan to loosen.
18. Cool 1 hour longer with sides of pan still in place.
19. Refrigerate overnight.
20. Remove sides of pan.
21. Serve chilled or at room temperature with crackers.
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