SPAM^® Cheesecake

Ingredients

• For Crust:
• 300g Ritz Crackers, crushed
• 90g grated Parmesan cheese
• 76g melted butter
• For Filling:
• 1 x 340g can SPAM^® Chopped Pork & Ham, diced
• 4 x 250g packages cream cheese, softened
• 4 eggs, lightly beaten
• 1 x 250g can pineapple tidbits in juice, drained
• 166g shredded Swiss cheese
• 17g cup minced chives
• 5g minced fresh basil
• 1/4 tsp salt
• 1/4 tsp white pepper
• 1/4 tsp garlic powder
• Assorted crackers

Directions

1. In a bowl, combine the Ritz cracker crumbs, Parmesan cheese and butter; set aside 1/4 cup for the topping.
2. Press the remaining crumb mixture onto the bottom and inches up the sides of a greased 9-inch springform pan.
3. Cover and refrigerate for at least 30 minutes.
4. Meanwhile, in a skillet, heat the SPAM� Chopped Pork & Ham until lightly browned; set aside.
5. 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.
6. Place pan on a baking sheet. Bake at 163�C for 70-90 minutes or until the filling is almost set.
7. Turn oven off. Leave the cheesecake in the oven with the door ajar for 30 minutes.
8. Cool on a wire rack for 10 minutes.
9. Carefully run a knife around the edge of the pan to loosen. Cool the cheesecake for 1 additional hour.
10. Remove cheesecake from the pan. Refrigerate overnight, if serving chilled.
11. Also great served warm or at room temperature. Serve with assorted crackers. Makes 24-36 servings.