Creamy Crab Cheesecake
This recipe uses handy ingredients, such as canned crabmeat, that can be kept in the pantry. You can make it up to two days ahead; however, we don't recommend freezing it.
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Bake: 50 Minutes
Cool: 1 Hour, 15 Minutes
Chill: 12 Hours
Stand: 30 Minutes
- 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 350° for 8 to 10 minutes or until lightly browned. Remove to a wire rack to cool 5 minutes. Reduce oven temperature to 325°.
- 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 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.
- 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.
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