Best Savory Ham Cheesecake Recipes

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HAM AND SWISS APPETIZER CHEESECAKE



Ham and Swiss Appetizer Cheesecake image

Savory appetizer cheesecakes have great make-ahead convenience. The terrific combination of ham and Swiss cheese is classic.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 4h30m

Yield 24

Number Of Ingredients 11

1 cup crushed round wheat crackers (about 28 crackers)
3 tablespoons butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
1/4 cup whipping (heavy) cream
2 eggs
2 cups finely shredded Swiss cheese (8 ounces)
1 cup chopped fully cooked ham
1/2 cup chopped drained roasted red bell peppers (from 7.25-ounce jar)
4 medium green onions, sliced (1/4 cup)
2 tablespoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 package (13 ounces) assorted crackers

Steps:

  • Heat oven to 350°. Mix crushed crackers and butter until well blended. Press evenly in bottom of springform pan, 9x3 inches. Bake 8 to 10 minutes or until golden brown.
  • Meanwhile, beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream and eggs; beat until smooth. Stir in cheese, ham, bell peppers, onions and thyme. Spoon evenly over crust in pan.
  • Bake 45 to 55 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely, about 1 hour. Cover and refrigerate at least 2 hours but no longer than 48 hours.
  • Remove side of pan. Place cheesecake on serving platter. Cut into wedges. Serve with crackers.

Nutrition Facts : Calories 230, Carbohydrate 12 g, Cholesterol 55 mg, Fat 2, Fiber 1 g, Protein 7 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 30 mg

SAVORY BREAKFAST MINI CHEESECAKES



Savory Breakfast Mini Cheesecakes image

Cheesecake isn't just for dessert. Give it a try for breakfast or brunch, serving either warm or cold. Great for portion control and a tasty 'grab-and-go breakfast' for busy weekdays. Garnish with parsley and more crumbled bacon, if you'd like.

Provided by lutzflcat

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Ham

Time 1h

Yield 24

Number Of Ingredients 14

cooking spray
½ cup dry Italian-seasoned bread crumbs (such as Progresso®)
⅓ cup finely grated Pecorino Romano cheese
¼ cup melted butter
3 (8 ounce) packages reduced-fat cream cheese (Neufchatel)
4 large eggs
1 ¼ cups shredded Gruyere cheese
½ cup fat-free half-and-half
⅓ cup diced ham
4 slices crisp cooked bacon, crumbled
2 tablespoons minced red bell pepper
3 green onions, chopped
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray 24 muffin tin cups with cooking spray or use paper liners.
  • Mix bread crumbs, Pecorino Romano cheese, and melted butter together in a small bowl. Spoon about 1 teaspoon mixture into each of the prepared muffin cups, pressing down.
  • Beat cream cheese with an electric mixer in a large bowl until fluffy. Beat in eggs one at a time until combined. Stir in Gruyere cheese, half-and-half, ham, bacon, bell pepper, green onions, salt, and pepper. Pour about 1/4 cup of the mixture into each muffin cup, filling each about 3/4 full.
  • Bake in the preheated oven until cheesecakes are firm to the touch and lightly browned, about 30 minutes. Remove from the oven and let cool in muffin tins for 10 minutes.

Nutrition Facts : Calories 165.9 calories, Carbohydrate 3.1 g, Cholesterol 71.2 mg, Fat 13.7 g, Fiber 0.2 g, Protein 7.9 g, SaturatedFat 7.9 g, Sodium 301.1 mg, Sugar 0.5 g

COUNTRY HAM CHEESECAKE



Country Ham Cheesecake image

I've never made this...but I have eaten it!! It was wonderful! (we had it at a wine and cheese party)

Provided by katie in the UP

Categories     < 4 Hours

Time 2h30m

Yield 12-15 serving(s)

Number Of Ingredients 10

6 tablespoons butter, melted
3 cups oyster crackers
1 cup grated parmesan cheese
4 (8 ounce) packages cream cheese, room temp
7 large eggs
2 cups grated swiss cheese
1 cup cubed ham, 1/2 in cubes
1/3 cup chopped fresh chives
1 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • Preheat oven to 300 degrees.
  • Brush 9 inch diameter springform pan with 1 tbls melted butter.
  • Finely grind crackers in processor.
  • Mix cracker crumbs, parmesan and 5 tbls melted butter in a med bowl to blend. Reserve 1/2 cup of crumb mixture for topping; press remaining onto bottom and sides of prepared pan.
  • Refrigerate while preparing filling.
  • Using an electric mixer, beat cream cheese and eggs in a large bowl until smooth.
  • Mix in remaining ingredients, pour filling onto crust.
  • Sprinkle with remaining crumbs.
  • Place cheesecake on a rimmed baking sheet. Bake until filling no longer moves in center when gently shaken, about 2 hours.
  • Cool 30 minutes.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 554.5, Fat 45.1, SaturatedFat 26.3, Cholesterol 251.8, Sodium 1025.8, Carbohydrate 16.1, Fiber 0.6, Sugar 0.8, Protein 21.8

SAVORY SUMMER CHEESECAKE



Savory Summer Cheesecake image

I'm not a big dessert guy and almost always prefer another savory course instead, but if I am going to have dessert, cheesecake is one of my favorites. When you combine those two facts, it's no surprise I tried an experiment with a savory cheesecake. A nice green salad, with or without tomatoes, would be a perfect pairing for this.

Provided by Chef John

Categories     Main Dishes     Savory Pie Recipes

Time 4h15m

Yield 10

Number Of Ingredients 20

3 tablespoons olive oil
1 ½ cups diced bell peppers
½ cup diced yellow onions
1 pinch salt
2 cloves garlic, crushed, or to taste
4 large eggs
¼ cup all-purpose flour
1 ½ teaspoons kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 tablespoon white sugar
1 cup creme fraiche
3 (8 ounce) packages cream cheese, at room temperature
½ cup grated Parmigiano-Reggiano cheese
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
4 ¼ ounces plain crackers, finely crushed
¼ teaspoon dried Italian herb blend
3 tablespoons melted butter

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
  • Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
  • While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
  • Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
  • Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
  • Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
  • Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
  • Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.

Nutrition Facts : Calories 517.7 calories, Carbohydrate 16.2 g, Cholesterol 193.6 mg, Fat 46.5 g, Fiber 1 g, Protein 11.5 g, SaturatedFat 25.2 g, Sodium 735.5 mg, Sugar 4 g

COUNTRY HAM CHEESECAKE



Country Ham Cheesecake image

Provided by Marcel Desaulniers

Categories     Bake     Cream Cheese     Parmesan     Ham     Swiss Cheese     Chive

Yield Makes 12 to 16 (first-course) servings

Number Of Ingredients 10

6 tablespoons (3/4 stick) butter, melted
3 cups soup-and-oyster crackers (small saltine crackers)
1 cup freshly grated Parmesan cheese (about 3 ounces)
4 8-ounce packages cream cheese, room temperature
7 large eggs
2 cups grated Swiss cheese (about 8 ounces)
1 cup 1/2-inch cubes ham
1/3 cup chopped fresh chives
1 teaspoon salt
1/4 teaspoon ground white pepper

Steps:

  • Preheat oven to 300°F. Brush 9-inch-diameter springform pan with 1 tablespoon melted butter. Finely grind crackers in processor. Mix cracker crumbs, Parmesan and 5 tablespoons melted butter in medium bowl to blend. Reserve 1/2 cup crumb mixture for topping; press remainder onto bottom and up sides of prepared pan. Refrigerate while preparing filling.
  • Using electric mixer, beat cream cheese and eggs in large bowl until smooth. Mix in remaining ingredients. Pour filling into crust. Sprinkle reserved 1/2 cup crumbs over. Place cheesecake on rimmed baking sheet. Bake until filling no longer moves in center when pan is gently shaken, about 2 hours. Cool 30 minutes. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving.)

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