Ham and Asparagus Cheesecake

1 sleeve round buttery crackers, crushed
6 Tbs. butter or margarine, melted
1 8oz. cream cheese, softened
3 large eggs
1 8oz. sour cream
1/4 cup all-purpose flour
1/4 tsp. pepper
2 cups shredded swiss cheese
1 1/4 cup diced cooked ham
2 {10 1/2-ozs} cans asparagus pieces, drained and chopped or fresh par-cooked
4 green onions, minced
Garnishes-chopped green onions, cooked asparagus tips

STIR together cracker crumbs and melted butter and press into bottom of a 9-inch springform pan or pie plate.
BAKE crumb mixture at 350 for 10 minutes. Cool. Reduce oven temperature to 300.
BEAT cream cheese at medium speed 2-3 minutes until light and fluffy.
ADD eggs, 1 at a time beating well. Add sour cream, flour and pepper. Stir in swiss cheese.
POUR one third of cheese mixture in prepared pan, sprinkle evenly with ham.
POUR half of remaining cheese mixture evenly over ham, sprinkle with asparagus and onions. Top evenly with remaining cheese mixture.
BAKE at 300 for 1 hour or until center of cake is set. Turn off oven and let cake stand in oven 1 hour with door partially open. Cover and chill, if desired.
This is really good for a brunch.

Barb

I have never heard of this before! What is it like?

It's sort of like a thick quiche. It's literally like a cheesecake, savory not sweet. HTH

Barb

I made a savory appetizer cheesecake once that was delicious. I can't wait to try this, as I love ham and asparagus together.
Thanks for sharing!

Do you eat yours warm or cold?

Usually I eat it warm/room temp if I first make it. I've been known to cut a piece (if there is any left) and eat it cold straight from the fridge! It's good both ways.

Barb