Crab Pesto Cheesecake Recipe

Crab Pesto Cheesecake Recipe photo by Taste of Home

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This savory cheesecake is a sure hit for entertaining. Serve it with crackers or baguette slices. Pesto brings out the best in the crabmeat.—Carolyn Butterfield, Lake Stevens, Washington

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Crab Pesto Cheesecake Recipe

Prep: 30 min. Bake: 55 min. + chilling

Yield: 24 Servings

30 55 85

Ingredients

1 cup crushed roasted vegetable-flavored butter crackers
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sour cream
3/4 cup shredded Asiago cheese
3 tablespoons prepared pesto
1 teaspoon grated lemon peel
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup fresh crabmeat
1 cup canned water-packed artichoke hearts, chopped
Additional prepared pesto
Assorted crackers

Directions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine cracker crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 8 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sour cream, Asiago cheese, pesto, lemon peel and salt until smooth. Add eggs; beat on low speed just until combined. Fold in crab and artichokes. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Drizzle with additional pesto; serve with crackers. Yield: 24 servings.

Nutritional Facts 1 slice (calculated without additional pesto and crackers) equals 188 calories, 16 g fat (9 g saturated fat), 68 mg cholesterol, 242 mg sodium, 4 g carbohydrate, trace fiber, 6 g protein.

Originally published as Crab Pesto Cheesecake in Country Woman October/November 2010, p34