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Creamy Crab Cheesecake

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.

20 ServingsPrep: 25 min. + cooling Bake: 35 min. + chilling

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

2 of 2

Creamy Crab Cheesecake (continued)

Directions (continued)

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.

Nutrition 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.