Crab Pesto Cheesecake Recipe

Crab Pesto Cheesecake Recipe
Crab Pesto Cheesecake Recipe photo by Taste of Home
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Crab Pesto Cheesecake Recipe

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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
Recommended: Fresh Basil Recipes
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 55 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 55 min. + chilling

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 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

Directions

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. 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.
Originally published as Crab Pesto Cheesecake in Country Woman October/November 2010, p34

Nutritional 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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  • 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
  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 peel 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° 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.
  5. Remove sides of pan. Drizzle with additional pesto; serve with crackers. Yield: 24 servings.
Originally published as Crab Pesto Cheesecake in Country Woman October/November 2010, p34

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