Crab Pesto Cheesecake Recipe

Name: Crab Pesto Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
3
. Bake at 350u00b0 for 8 minutes. Cool on a wire rack.
4
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.
5
Bake at 325u00b0 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.
6
Remove sides of pan. Drizzle with additional pesto; serve with crackers.

1268

kcal

Calories

129

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup crushed roasted vegetable-flavored butter crackers, 3 tablespoons butter, melted, 3 packages (8 ounces each) cream cheese, softened, 1 cup sour cream, and more.

Yes, Crab Pesto Cheesecake falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Pesto Cheesecake

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