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Cheddar-Chili Cheesecake

Yield Makes 18 to 20 appetizer servings


  • 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
  • Crackers

How to Make It

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

  2. 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.

  3. 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.