Country Ham Cheesecake
Transform your appetizer game with this rich and savory Country Ham Cheesecake, a show-stopping blend of Southern charm and creamy indulgence. This unique recipe marries the irresistible saltiness of diced country ham with the velvety smoothness of cream cheese, while buttery cracker crust adds a delightful crunch. Infused with the fresh flavors of green onions, thyme, and Parmesan cheese, this savory cheesecake is ideal for entertaining, whether as an appetizer centerpiece or a conversation-starting snack. Easy to prepare and bake, this dish is perfect for holidays, potlucks, or any occasion that calls for a bold and memorable bite. Serve chilled or at room temperature, and watch as guests rave over this decadent twist on classic flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups (crumbled) butter crackers (such as Ritz)
- 6 tablespoons (melted) unsalted butter
- 16 ounces cream cheese (softened)
- 1 cup sour cream
- 3 large eggs
- 1 cup grated Parmesan cheese
- 1 cup country ham (finely diced)
- 1 cup green onions (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon fresh thyme (chopped)
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.
In a food processor, crumble the butter crackers until fine. Mix the crumbs with the melted butter until evenly coated. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream and continue mixing until well combined.
Beat in the eggs, one at a time, ensuring that each is fully incorporated before adding the next.
Fold in the grated Parmesan cheese, diced country ham, chopped green onions, minced garlic, chopped thyme, and black pepper. Mix until all ingredients are evenly distributed.
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
Place the springform pan on a baking sheet (to catch any drips) and bake in the preheated oven for about 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Turn off the oven and crack the oven door slightly open. Let the cheesecake cool in the oven for 30 minutes to prevent cracking.
Remove the cheesecake from the oven and allow it to cool to room temperature. Refrigerate for at least 4 hours, or preferably overnight, to let the flavors meld and the texture firm up.
Release the springform pan and transfer the cheesecake to a serving plate. Slice and serve as an appetizer or savory treat. Enjoy!
Nutrition Facts
Calories |
6146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 454.8 g | 583% | |
| Saturated Fat | 227.0 g | 1135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1653 mg | 551% | |
| Sodium | 12615 mg | 548% | |
| Total Carbohydrate | 351.7 g | 128% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 65.2 g | ||
| Protein | 197.3 g | 395% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1904 mg | 146% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2435 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
