Asparagus and Ham Cheesecake
This versatile dish is perfect for a picnic since it packs beautifully. It makes a light meal when served with a hearty salad. It’s a wonderful first course before dinner. And it’s a fabulous appetizer for your next cocktail party. The best part is it can be made ahead and just brought to room temperature to serve. Enjoy!
1 roll round buttery crackers, crushed (like Ritz)
3 tablespoons butter or margarine, melted
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) container sour cream
½ cup all-purpose flour
½ teaspoon white pepper
3 cups finely shredded Swiss cheese
1 ½ cups diced, cooked ham
½ cup chopped green onions
1 (14 oz.) can asparagus pieces, well drained
Combine cracker crumbs and butter; press into bottom of a 9 inch springform pan. Bake at 350°F for 10 minutes. Beat cream cheese with electric mixer until smooth. Add the eggs, beating well; add sour cream and continue beating until blended. In a large bowl combine flour, pepper, Swiss cheese, ham and green onions; toss to coat. Stir together two cheese mixtures. Pour half of filling into pan. Top with asparagus pieces; pour remaining filling on top. Bake for 45 to 50 minutes or until center is set. Turn off oven and let cheesecake sit in oven with door partially open another half hour. Cover and chill if not serving right away.
Warm in oven or microwave slightly before serving or serve at room temperature. Serve with firm crackers, toasted cocktail bread, bagel or pita chips or nothing. Serves 12