Prep Time
20 Mins
Bake Time
50 Mins
Cool Time
1 Hour 15 Mins
Chill Time
12 Hours
Stand Time
30 Mins
Yield
Makes 20 Appetizer servings

How to Make It

Step 1

Combine cracker crumbs and melted butter, and press onto bottom of a lightly greased 9-inch springform pan.

Step 2

Bake at 350° for 8 to 10 minutes or until lightly browned. Remove to a wire rack to cool 5 minutes. Reduce oven temperature to 325°.

Step 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.

Step 4

Bake at 325° 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.

Step 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.

Step 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.

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