SPAM® Cheesecake

SPAM® Cheesecake

A savvy savant of all things savory thought up this spread that you’ll savagely devour. The secret to this savorous spread is super superb SPAM® Classic! Cheesecake has never been so scrumptiously satisfying.

Submitted by SPAM® fan

60 min 24 servings 16 ingredients


  • For Crust:
  • 3 cups oyster crackers, crushed
  • 1 cup grated Parmesan cheese
  • 1/3 cup melted butter
  • For Filling:
  • 1 12-ounce can SPAM® Classic, diced
  • 4 (8-ounce) packages cream cheese, softened
  • 4 eggs, lightly beaten
  • 1 (8-ounce) can pineapple tidbits in juice, drained
  • 2 cups shredded Swiss cheese
  • 1/3 cup minced chives
  • 1/4 cup minced fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon garlic powder
  • Assorted crackers


  • 1.In a bowl, combine the oyster cracker crumbs, Parmesan cheese and butter; set aside 1/4 cup for the topping. Press the remaining crumb mixture onto the bottom and inches up the sides of a greased 9-inch springform pan. Cover and refrigerate for at least 30 minutes.
  • 2.Meanwhile, in a skillet, heat the SPAM® Classic until lightly browned; set aside.
  • 3.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.
  • 4.Place pan on a baking sheet. Bake at 325°F for 70-90 minutes or until the filling is almost set. Turn oven off. Leave the cheesecake in the oven with the door ajar for 30 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool the cheesecake for 1 additional hour. Remove cheesecake from the pan. Refrigerate overnight, if serving chilled. Also great served warm or at room temperature. Serve with assorted crackers. Makes 24-36 servings.

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