Chile Cheesecake

Scroll down to see more appetizer recipes.

Ingredients:

• 1 tablespoon plus 2 teaspoons butter
• 1/4 cup fine dry bread crumbs
• 1/4 cup finely shredded Cheddar cheese
• 6 ounces thinly sliced ham, about 10 to 12 slices, divided
• 3 packages (24 ounces total) cream cheese, brought to room temperature
• 12 ounces shredded sharp Cheddar cheese
• 1 cup creamed cottage cheese or ricotta cheese
• 3/4 cup finely chopped green onion
• 4 large eggs
• 3 tablespoons finely chopped jalapeno pepper
• 2 tablespoons milk
• 1 garlic clove, halved

Preparation:

Generously butter a 9-inch springform pan with the 1 tablespoon plus 2 teaspoons butter. Mix breadcrumbs and 1/4 cup Cheddar cheese. Sprinkle mixture into pan, gently turning and shaking to coat bottom and a little up sides. Place pan in refrigerator while preparing filling.

Dice about half of the sliced ham; reserve remaining slices. Place the diced ham in food processor with the remaining cheeses, chopped green onion, eggs, jalapeno pepper, milk, and garlic; pulse until mixture is blended and smooth. Pour just over half of the cheese filling into prepared chilled pan. Evenly arrange remaining ham slices over the filling. Pour remaining filling over ham layer. Set pan on baking sheet and bake in a preheated 325° oven for 1 1/4 hours. Turn oven off and leave cheesecake to cool with door ajar. Transfer cheesecake to a wire rack. Carefully remove sides of pan. Cool to room temperature before serving.

Related Recipes
Crab Quiche Recipe
Bacon Cheddar Quiche
Jalapeno Quiche
Crab Quiche
Broccoli Mushroom Quiche
Ham Tomato Quiche
Spring Vegetable Quiche
Celebration Cheese Ball
Pecan Cheese Ball
Pineapple Cheese Ball
Zesty Cheese Ball
Curried Cheese Ball
Tuna Pecan Cheese Ball

Appetizer Index
Cheese Recipes
Stuffed Mushrooms
Dips and Spreads
Egg Recipes & Brunch Casseroles
Ham Recipes Index
Main Dish Casseroles

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter