Country Ham Cheesecake Recipes

COUNTRY HAM QUICHE

Steps:

• In a medium bowl, whisk together eggs and half-and-half.
• Stir in ham, cheeses, pepper and red pepper.
• Pour mixture into the prepared pastry shell.
• Bake in a 350 oven for 45 to 50 minutes or until a knife inserted near the center comes out clean.
• Let stand 15 minutes before serving.
• Garnish as desired.

COUNTRY HAM CHEESECAKE

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.

HAM AND SWISS APPETIZER CHEESECAKE

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.

COUNTRY HAM CHEESECAKE

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.)