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Crab Pesto Cheesecake

Total Time

Prep: 30 min. Bake: 55 min. + chilling

Makes

24 servings

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
Crab Pesto Cheesecake Recipe photo by Taste of Home
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Ingredients

  • 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 zest
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup fresh crabmeat
  • 1 cup canned water-packed artichoke hearts, chopped
  • Additional prepared pesto
  • Assorted crackers

Directions

  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. 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.
  3. In a large bowl, beat the cream cheese, sour cream, Asiago cheese, pesto, lemon zest and salt until smooth. Add eggs; beat on low speed just until combined. Fold in crab and artichokes. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  4. Bake at 325° until center is just set and top appears dull, 55-65 minutes. 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.
  5. Remove sides of pan. Drizzle with additional pesto; serve with crackers.

Nutrition Facts

1 slice: 188 calories, 16g fat (9g saturated fat), 68mg cholesterol, 242mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 6g protein.

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