Dave's Fabulous Spam Cheesecake
Submitted by Dave McGowan
Prep Time: 30 Minutes
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Ingredients:For Crust:
3 cups crackers, crushed 1 cup grated Parmesan cheese 1/3 cup melted butter For Filling: 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 Assorted crackers |
Directions: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. |