Savory Ham Cheesecake Recipes

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SAVORY CHEESECAKES



Savory Cheesecakes image

These tiny cheesecakes--really cheeseballs in disguise--are a genius addition to the apps spread at your next group dinner.

Provided by Food Network Kitchen

Categories     appetizer

Time 4h40m

Yield 4 savory cheesecakes (10 to 12 servings)

Number Of Ingredients 38

Nonstick cooking spray, for the pans
1 1/4 cups herbed cracker crumbs
8 tablespoons unsalted butter, melted
2 tablespoons chopped pecans
8 ounces cream cheese, at room temperature
1 cup shredded Cheddar
2 tablespoons chopped pimentos
1 teaspoon Worcestershire sauce
2 to 3 dashes hot sauce
Kosher salt and freshly ground black pepper
Crumbled candied or regular bacon, for topping
Thinly sliced scallion greens, for topping
8 ounces cream cheese, at room temperature
1 cup crumbled blue cheese
1 tablespoon heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons diced pitted Medjool dates
1 teaspoon diced shallots
Candied walnuts, for topping
Honey, for drizzling
8 ounces cream cheese, at room temperature
1 cup shredded mozzarella
1/4 cup grated Parmesan
1 tablespoon heavy cream
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh basil, plus 1 sprig, for topping
1/4 cup quartered cherry tomatoes
Balsamic syrup or vinegar, for drizzling
Olive oil, for drizzling
8 ounces cream cheese, at room temperature
4 ounces goat cheese
1 tablespoon heavy cream
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh rosemary
1/2 teaspoon lemon zest
Worcestershire sauce, for seasoning
Kosher salt and freshly ground black pepper
2 tablespoons apricot, fig, onion or raspberry jam

Steps:

  • For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of four 4-inch springform pans with nonstick spray.
  • Mix the cracker crumbs, butter and pecans in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of the prepared pans. Bake until the crusts are golden brown, about 10 minutes. Cool the pans on a rack.
  • Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment.
  • For the Cheddar-pimento cheesecake: Add the cream cheese, Cheddar, pimentos, Worcestershire, hot sauce and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
  • When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied bacon and scallion greens.
  • For the blue cheese cheesecake: Add the cream cheese, blue cheese, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the dates and shallots. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
  • When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied walnuts and a drizzle of honey.
  • For the mozzarella-basil cheesecake: Add the cream cheese, mozzarella, Parmesan, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the chopped basil. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
  • When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the cherry tomatoes, drizzles of balsamic syrup and olive oil and a sprig of basil.
  • For the goat cheese-herb cheesecake: Add the cream cheese, goat cheese, cream, parsley, rosemary, lemon zest, Worcestershire to taste and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Spread the jam over top. Wrap with plastic wrap and refrigerate 4 hours.
  • When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.

SAVORY BLT CHEESECAKE



Savory BLT Cheesecake image

Did you know that cheesecake could be savory instead of sweet? Tomato and green onions mixed with cream cheese is like an irresistible form of gazpacho. Served on lettuce, the BLT version is great on its own, but it's also a tasty appetizer when served with crackers. This is a flexible recipe, so use other cheese in place of the Gruyere, and add olives, crab meat, cooked mushrooms-whatever strikes your fancy. -Joni Hilton, Rocklin, California

Provided by Taste of Home

Categories     Appetizers

Time 1h20m

Yield 24 servings.

Number Of Ingredients 14

3/4 cup dry bread crumbs
1/2 cup grated Parmesan cheese
3 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1/2 cup heavy whipping cream
1-1/2 cups crumbled cooked bacon
1 cup oil-packed sun-dried tomatoes, patted dry and chopped
1 cup shredded Gruyere or Swiss cheese
2 green onions, sliced
1 teaspoon freshly ground pepper
4 large eggs, lightly beaten
Optional toppings: shredded iceberg lettuce, chopped cherry tomatoes and additional crumbled cooked bacon
Assorted crackers, optional

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and cream until smooth. Beat in the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Serve cheesecake with toppings and crackers if desired.

Nutrition Facts : Calories 248 calories, Fat 21g fat (12g saturated fat), Cholesterol 99mg cholesterol, Sodium 438mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

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

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

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.)

SAVORY HAM CHEESECAKE



Savory Ham Cheesecake image

My mom was the best cook-everything she made was special. She served this elegant cheesecake on Sunday following a Saturday ham dinner. Now my family loves it, too!-Shannon Soper, West Bend, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 1h35m

Yield 24-30 servings.

Number Of Ingredients 13

3 cups oyster crackers, crushed
1 cup grated Parmesan cheese
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
4 large eggs, lightly beaten
2 cups finely chopped fully cooked ham
2 cups shredded Swiss cheese
1/3 cup minced chives
1/4 cup minced fresh basil
1/4 teaspoon salt
1/4 teaspoon white pepper
Assorted crackers

Steps:

  • In a large bowl, combine the cracker crumbs, Parmesan cheese and butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes., In a large 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 60-70 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. Serve chilled or at room temperature with crackers.

Nutrition Facts : Calories 128 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 317mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

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