Cheddar-Chili Cheesecake

Southern Living
Makes 18 to 20 appetizer servings


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1/4 cup fine, dry breadcrumbs
1/4 cup (1 ounce) shredded sharp Cheddar cheese
3 (8-ounce) packages cream cheese, softened
12 thin slices cooked ham, diced and divided
1 (10-ounce) block sharp Cheddar cheese, shredded
5 green onions, chopped
3 large eggs
2 small jalapeño peppers, minced
1 clove garlic, minced
1 cup sour cream
2 tablespoons milk


Stir together breadcrumbs and 1/4 cup shredded cheese; sprinkle on the bottom of a buttered 9-inch springform pan.

Beat cream cheese at medium speed with an electric mixer; add half of ham, shredded cheese, and next 6 ingredients, beating at low speed until well blended. Pour half of cheese mixture into prepared pan; top with remaining ham. Pour remaining cheese mixture over ham.

Bake at 325° for 1 hour or until center is set. Let stand 30 minutes. Gently run a knife around the edge of cheesecake, and release sides. Serve slightly warm or at room temperature with crackers.

Created date

October 2002