• Cooking Time: 1 hour + chilling
  • Servings: 24-30
  • Preparation Time: 35 min.


  • * 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 eggs, lightly beaten
  • * 2 cups finely chopped fully cooked ham
  • * 2 cups (8 ounces) shredded Swiss cheese
  • * 1/3 cup snipped chives
  • * 1/4 cup minced fresh basil
  • * 1/4 teaspoon salt
  • * 1/4 teaspoon white pepper
  • * Assorted crackers


  • 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. Yield: 24-30 servings.


Author Credit: Shannon Soper, West Bend, Wisconsin

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