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Crabmeat Appetizer Cheesecake

Total Time

Prep: 20 min. Bake: 65 min. + chilling


16-18 servings

I found a lobster cheesecake recipe and decided to come up with my own version using crabmeat instead. It tastes great!
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  • 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
  • 27 ounces cream cheese, softened
  • 3 large eggs, lightly beaten
  • 2 cups heavy whipping cream
  • 2 cups canned crabmeat, drained, flaked and cartilage removed
  • 2 cups shredded Swiss cheese
  • 1/2 teaspoon salt


  1. 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.
  2. 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.
  3. 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 longer. Refrigerate overnight.
  4. Remove sides of pan. Let stand at room temperature for 30 minutes before serving.

Nutrition Facts

1 piece: 381 calories, 35g fat (21g saturated fat), 158mg cholesterol, 434mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 13g protein.

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