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Creamy Crab Cheesecake Recipe

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A savory appetizer cheesecake such as this one, dotted with tender crabmeat, is sure to grab the attention and tempt the taste buds of party guests. It's an elegant spread that you make ahead, so there's no last-minute fuss.

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Creamy Crab Cheesecake Recipe

Prep: 25 min. + cooling Bake: 35 min. + chilling

Yield: 20 Servings

25 35 60

Ingredients

1 cup crushed butter-flavored crackers (about 25 crackers)
3 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
3/4 cup sour cream, divided
3 eggs, lightly beaten
2 teaspoons grated onion
1 teaspoon lemon juice
1/4 teaspoon seafood seasoning
2 drops hot pepper sauce
1/8 teaspoon pepper
1 cup crabmeat, drained, flaked and cartilage removed
Additional seafood seasoning, optional

Directions

In a small bowl, combine cracker crumbs and butter. Press onto the bottom of the greased 9-in. springform pan. Place pan on baking sheet. Bake at 350° for 10 minutes. Place pan on a wire rack. Reduce heat to 325°.
In a large bowl, beat cream cheese and 1/4 cup sour cream until smooth. Add eggs; beat on low just until combined. Add onion, lemon juice, seafood seasoning, hot pepper sauce and pepper; beat just until blended. Fold in crab. Pour over crust. Return pan to baking sheet.
Bake for 35-40 minutes or until center is almost set. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Spread remaining sour cream over top. Refrigerate overnight.
Remove sides of pan. Let cheesecake stand at room temperature for 30 minutes before serving. Sprinkle with seafood seasoning if desired. Refrigerate leftovers. Yield: 20-24 appetizer servings.

Nutritional Facts 1 serving (1 slice) equals 114 calories, 9 g fat (5 g saturated fat), 61 mg cholesterol, 133 mg sodium, 4 g carbohydrate, trace fiber, 4 g protein.

Originally published as Creamy Crab Cheesecake in Taste of Home December/January 1999, p25

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Reviews for Creamy Crab Cheesecake (3)

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Creamy Crab Cheesecake

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Reviewed on Dec. 07, 2011 by enonwosdog

I made this appetizer cheesecake to take to a Christmas last Saturday and it was wonderful. I had a lot of request for the recipe and I plan to make it two more times.

Reviewed on Jul. 02, 2010 by Stacey4

My family goes crabbing several times throughout the year and I am always looking for new ways to use the crab. Crab cheesecake sounded kind of weird to me and I had this recipe for years before I finally decided to make it. I took this cheesecake to a BBQ and everyone raved! It was so good. Glad I decided to make it!

Reviewed on Mar. 18, 2010 by QueenAnna

I made this for a new years eve party and got great responses. It was wonderful.