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Crabmeat Appetizer Cheesecake

 Crabmeat Appetizer Cheesecake
I found a lobster cheesecake recipe and decided to come up with my own version using crabmeat instead. It tastes great!
16-18 ServingsPrep: 20 min. Bake: 65 min. + chilling


  • 1/2 cup seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup butter, melted
  • 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


  • 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

2 of 2

Crabmeat Appetizer Cheesecake (continued)

Directions (continued)

  • longer. Refrigerate overnight.
  • Remove sides of pan. Let stand at room temperature for 30 minutes
  • before serving. Yield: 16-18 servings.
Nutritional Facts: 1 serving (1 piece) equals 381 calories, 35 g fat (21 g saturated fat), 158 mg cholesterol, 434 mg sodium, 5 g carbohydrate, trace fiber, 13 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.