- 1 sleeve buttery crackers (such as Townhouse), about 34 crackers
- 1/2 cup chopped pecans
- 1/2 cup (1 stick) unsalted butter, melted
- 6 ounces center-cut country ham biscuit slices
- 4 green onions, white and light green parts
- 1 clove garlic
- 16 ounces cream cheese, softened
- 2 large eggs
- 1¼ cups sour cream
- 8 ounces sharp white cheddar cheese, grated
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce (such as Crystal)
- 1 teaspoon kosher salt
- Generous grinds of black pepper
1. Preheat the oven to 350°. Spray a 9-inch springform pan with nonstick spray. Wrap a piece of foil around the bottom of the pan to catch any dripping butter from the crust.
2. Process the crackers and pecans to fine crumbs in a small food processor. Add the melted
butter and process until it all comes together. It will be very wet—don’t worry. Press the
crumbs onto the bottom of the springform pan, pressing a little bit up the sides of the pan.
Bake the crust for 10 minutes, then remove to a wire rack to cool.
3. Wipe out the food processor bowl, then add the ham pieces, green onions, and garlic and
pulse to chop everything very finely. You want all the ingredients chopped but not blended to
a paste. Beat the cream cheese, eggs, and sour cream together in the bowl of a stand mixer
until smooth. Add the grated cheddar and beat until combined. Add the Worcestershire, hot
sauce, salt, and pepper. Beat in the ham mixture until evenly distributed and combined.
4. Spread the filling evenly over the crust, smoothing the top. Bake the cheesecake for 30
minutes, until completely firm and lightly browned on top. Cool in the pan on a wire rack,
then chill in the refrigerator, loosely covered, for several hours or overnight. When ready to
serve, release the springform ring and transfer the cheesecake to a platter.
5. Serve with crackers.
Promotional Recipe Note:
This Country Ham Cheesecake recipe is approved for promotional use with the provided credit line. Please contact Gina Mahalek at (919) 962-0581 or Gina.Mahalek@uncpress.org to request permission to use any additional recipes from Perre Coleman Magness’s Southern Snacks.