Dave's Fabulous Spam Cheesecake
Submitted by Dave McGowan
Prep Time: 30 Minutes
3 cups crackers, crushed
1 cup grated Parmesan cheese
1/3 cup melted butter
4 (8-ounce) packages Neufchatel cream cheese, softened
4 eggs, lightly beaten
1 12-ounce can SPAM® Classic, diced
1 (8-ounce) can pineapple (or other fruit) tidbits in juice, drained
2 cups shredded Swiss (or blue or feta) cheese
1/3 cup minced chives
1/4 cup minced fresh basil
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
In a bowl, combine the oyster cracker crumbs, Parmesan cheese and butter; set aside 1/4 cup for the topping. Press the remaining crumb mixture onto the bottom and inches up the sides of a greased 9-inch pan. Cover and refrigerate for at least 30 minutes.
Meanwhile, in a skillet, heat the SPAM® Classic until lightly browned; set aside.
In a large mixing bowl, beat the cream cheese until smooth. Add eggs; beat on low until just combined. Add the SPAM® Classic, pineapple, cheese, chives, basil, salt, pepper and garlic powder. Beat until just combined. Pour into crust. Sprinkle with the reserved crumb mixture.
Place pan on a baking sheet. Bake at 325°F for 70-90 minutes or until the filling is almost set. Turn oven off. Leave the cheesecake in the oven with the door ajar for 30 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool the cheesecake for 1 additional hour. Remove cheesecake from the pan. Refrigerate overnight, if serving chilled. Also great served warm or at room temperature. Serve with assorted crackers. Makes 24-36 servings.