Crab Cheesecake
Recipe: #19117
May 18, 2015
Categories: Spreads, Crab meat, Cheese, Eggs, Appetizers Oven Bake, Cream Cheese, more
"A savory cheesecake for the appetizer buffet."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (125 g)
- Calories 327.6
- Total Fat - 30.2 g
- Saturated Fat - 14.9 g
- Cholesterol - 124.3 mg
- Sodium - 199.1 mg
- Total Carbohydrate - 4.2 g
- Dietary Fiber - 0.4 g
- Sugars - 2.2 g
- Protein - 10.4 g
- Calcium - 81 mg
- Iron - 1.2 mg
- Vitamin C - 2.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350F. Lightly coat the bottom of a 9" spring form pan with non-stick cooking spray.
Step 2
Mix cracker crumbs with melted butter and press into the bottom and part way up the sides of pan.
Step 3
Bake 10 minutes. Set aside to cool.
Step 4
Turn oven down to 325F.
Step 5
Using an electric mixer, beat cream cheese, eggs and 1/4 cup sour cream until fluffy.
Step 6
Add remaining ingredients, except crab, and mix well.
Step 7
Stir in crab meat (make sure to pick it over for shell pieces).
Step 8
Pour into prepared crust and bake 50 minutes, or until set.
Step 9
Remove from oven. Run knife around edge of cake, loosening it from
Step 10
Side of pan. Cool on wire rack.
Step 11
Remove sides of pan. Spread the cake with remaining 1/2 cup sour cream.
Step 12
Chill or serve room temperature and serve with crackers to spread it on.
Tips
- 9" Spring Form pan with removable sides.
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