Crabmeat Appetizer Cheesecake Recipe

Ingredients

• 1/2 cup seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup butter, melted
• FILLING:
• 1/4 cup each chopped sweet red, yellow and green pepper
• 1/4 cup chopped onion
• 1/4 cup butter
• 4 packages (three 8 ounces, one 3 ounces) cream cheese, softened
• 3 eggs, lightly beaten
• 2 cups heavy whipping cream
• 2 cups canned crabmeat, drained, flaked and cartilage removed
• 2 cups (8 ounces) shredded Swiss cheese
• 1/2 teaspoon salt

Directions

• In a bowl, combine bread crumbs, Parmesan cheese and butter. Press onto the bottom of a 10-in. springform pan; set aside. In a skillet, saute peppers and onion in butter until tender; set aside.
• In a bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in the cream, crab, Swiss cheese, pepper mixture and salt. Pour over crust.
• Place pan on a baking sheet. Bake at 325° for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour longer. Refrigerate overnight.
• Remove sides of pan. Let stand at room temperature for 30 minutes before serving. Yield: 16-18 servings.

Crabmeat Appetizer Cheesecake published in Country December/January 2004, p51