Creamy Crab Cheesecake Recipe

Name: Creamy Crab Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup crushed cornbread-flavored crackers (about 14); 3 tablespoons butter, melted; 2 (8-oz.) packages cream cheese, softened; 3/4 cup sour cream, divided; 3 large eggs; 2 tablespoons finely chopped onion; 1 teaspoon Old Bay seasoning; 1/2 teaspoon seasoned pepper blend; 1/4 teaspoon garlic powder; 1/2 teaspoon grated lemon rind; 2 tablespoons lemon juice; 1 1/2 teaspoons hot sauce; 2 (6-oz.) cans fancy lump crabmeat, picked, rinsed, and drained; Garnishes: fresh parsley sprigs, chopped fresh parsley, lemon wedges; Assorted crackers

Servings: persons

1 cup crushed cornbread-flavored crackers (about 14)
3 tablespoons butter, melted
2 (8-oz.) packages cream cheese, softened
3/4 cup sour cream, divided
3 large eggs
2 tablespoons finely chopped onion
1 teaspoon Old Bay seasoning
1/2 teaspoon seasoned pepper blend
1/4 teaspoon garlic powder
1/2 teaspoon grated lemon rind
2 tablespoons lemon juice
1 1/2 teaspoons hot sauce
2 (6-oz.) cans fancy lump crabmeat, picked, rinsed, and drained
Garnishes: fresh parsley sprigs, chopped fresh parsley, lemon wedges
Assorted crackers

1
Combine cracker crumbs and melted butter, and press onto bottom of a lightly greased 9-inch springform pan.
2
Bake at 350u00b0 for 8 to 10 minutes or until lightly browned. Remove to a wire rack to cool 5 minutes. Reduce oven temperature to 325u00b0.
3
Beat cream cheese and 1/4 cup sour cream at medium speed with an electric mixer 1 to 2 minutes or until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add onion and next 6 ingredients, beating just until blended. Fold in crabmeat. Pour mixture into prepared crust.
4
Bake at 325u00b0 for 40 minutes or until center is set. Let cool on a wire rack 10 minutes. Gently run a knife around edge of springform pan to loosen sides. Let cool 1 more hour.
5
Spread remaining 1/2 cup sour cream evenly over top of cheesecake; cover and chill at least 12 hours or up to 24 hours.
6
Let cheesecake stand at room temperature 30 minutes before serving. Remove sides of springform pan. Garnish, if desired. Slice cheesecake into wedges, and serve with assorted crackers.

498

kcal

Calories

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 15 ingredients. The key ingredients include: 1 cup crushed cornbread-flavored crackers (about 14), 3 tablespoons butter, melted, 2 (8-oz.) packages cream cheese, softened, 3/4 cup sour cream, divided, and more.

Yes, Creamy Crab 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.

Creamy Crab Cheesecake

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