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Crab Pesto Cheesecake

 Crab Pesto Cheesecake
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
24 ServingsPrep: 30 min. Bake: 55 min. + chilling


  • 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


  • 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.

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Crab Pesto Cheesecake (continued)

Directions (continued)

  • 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.