Serving Suggestion

SPAM® Pineapple 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 Jamie D.

Serving

Servings
24

Serving

Prep Time
2 hrs

Serving

Cook Time
1 hr 15 mins

Serving

Total Time
3 hrs 15 mins

Ingredients

FOR CRUST:

  • 3 cups oyster crackers, crushed
  • 1 cup Parmesan cheese, grated
  • 1/3 cup butter, melted

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 chives, minced
  • 1/4 cup fresh basil, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon garlic powder
  • Assorted crackers

Directions

  1. In a bowl, combine the oyster cracker crumbs, Parmesan cheese, and butter, then 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. Cover and refrigerate for at least 30 minutes.
  3. Meanwhile, in a skillet, heat the SPAM® Classic until lightly browned and then set aside.
  4. In a large mixing bowl, beat the cream cheese until smooth. Add eggs; beat on low until just combined.
  5. Add the SPAM® Classic, pineapple, cheese, chives, basil, salt, pepper, and garlic powder. Beat until just combined, then pour into crust and sprinkle with the reserved crumb mixture.
  6. Place the pan on a baking sheet. Bake at 325°F for 70-90 minutes or until the filling is almost set, and then turn the oven off. Leave the cheesecake in the oven with the door ajar for 30 minutes.
  7. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen.
  8. Cool the cheesecake for 1 additional hour. Remove the cheesecake from the pan and 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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