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.

Peggy Sharpe, Michigan City, Mississippi
Recipe by Southern Living September 2007

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Recipe Summary

prep:
20 mins
bake:
50 mins
cool:
1 hr 15 mins
chill:
12 hrs
stand:
30 mins
total:
14 hrs 55 mins
Yield:
Makes 20 Appetizer servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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°.

  • 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.

  • 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.

  • Spread remaining 1/2 cup sour cream evenly over top of cheesecake; cover and chill at least 12 hours or up to 24 hours.

  • 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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