Creamy Crab Cheesecake Recipe #13927
Don't let the name throw you off, this is a great appetizer spread. This recipe is from a customer who brings one every year for our holiday open house. Delicious.
1½ hours | 40 min prep
20 -24 approx. appetizer servings
- 1 cup crushed butter flavored cracker (about 25 crackers, Ritz or Club)
- 3 tablespoons butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup sour cream, divided
- 3 eggs
- 2 teaspoons grated onions
- 1 teaspoon lemon juice
- 1/4 teaspoon seafood seasoning
- 2 drops hot pepper sauce
- 1/8 teaspoon pepper
- 1 cup crabmeat, drained, flaked and cartilage removed
- seafood seasoning (optional)
- assorted cracker
- bagel chips
- toasted bread
- In a small bowl, combine cracker crumbs and butter.
- Press onto the bottom of a greased 9 inch springform pan.
- Bake at 350° for 10 minutes.
- Cool on a wire rack.
- Reduce heat to 325°.
- In a mixing bowl, beat cream cheese and 1/4 cup sour cream until smooth.
- Add eggs; beat on low just until combined.
- Add onion, lemon juice, seafood seasoning, hot pepper sauce, and pepper; beat just until blended.
- Fold in crab.
- Pour over crust.
- Bake for 35 to 40 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 1 hour longer.
- Spread remaining sour cream over top.
- Refrigerate overnight.
- Remove sides of pan.
- Let stand at room temp for 30 minutes before serving.
- Sprinkle with seafood seasoning if desired.
- Serve with assorted crackers, etc.
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5 stars