Creamy Crab Cheesecake Recipe
🕒 Total Time: 1 hour 20 minutes
🥄 Servings: 20-24 approx. appetizer servings
Description:
Don’t be deceived by the name; this Creamy Crab Cheesecake is a delightful appetizer spread that will elevate any occasion, whether it’s a holiday open house or a casual gathering. This recipe comes highly recommended by a customer who brings it to our holiday festivities every year. With its creamy texture and delicious flavors, it’s sure to be a hit at your next gathering!
Ingredients:
- 1 cup cracker crumbs
- 3 tablespoons butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup sour cream, divided
- 3 eggs
- 2 tablespoons finely chopped onions
- 1 tablespoon lemon juice
- 1/8 teaspoon seafood seasoning
- 1 dash hot pepper sauce
- 1/4 teaspoon pepper
- 2 cups flaked crabmeat
- Bagel chips or assorted crackers, for serving
Instructions:
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Prepare Crust: In a small bowl, mix together the cracker crumbs and melted butter until well combined.
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Press Crust: Press the crumb mixture onto the bottom of a greased 9-inch springform pan, ensuring an even layer.
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Bake Crust: Bake the crust at 350°F (175°C) for 10 minutes until lightly golden. Remove from the oven and allow it to cool on a wire rack while preparing the filling.
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Lower Oven Temperature: Reduce the oven temperature to 325°F (160°C) to prepare for baking the cheesecake.
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Prepare Filling: In a mixing bowl, beat the softened cream cheese with 1/2 cup of sour cream until smooth and creamy.
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Incorporate Eggs: Add the eggs to the cream cheese mixture one at a time, beating on low speed just until combined.
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Add Flavorings: Mix in the finely chopped onions, lemon juice, seafood seasoning, hot pepper sauce, and pepper until evenly distributed.
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Fold in Crab: Gently fold in the flaked crabmeat until well incorporated into the cream cheese mixture.
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Pour Over Crust: Pour the prepared filling over the cooled crust, spreading it out evenly.
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Bake Cheesecake: Bake the cheesecake in the preheated oven for 35 to 40 minutes, or until the center is almost set but still slightly wobbly.
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Cool Cheesecake: Allow the cheesecake to cool on a wire rack for 10 minutes to slightly firm up.
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Release from Pan: Carefully run a knife around the edge of the pan to loosen the cheesecake from the sides.
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Further Cooling: Let the cheesecake cool for an additional hour at room temperature to firm up further.
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Top with Sour Cream: Spread the remaining 1/4 cup of sour cream over the top of the cooled cheesecake.
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Refrigerate: Cover the cheesecake with plastic wrap and refrigerate overnight to allow the flavors to meld and the cheesecake to set properly.
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Serve: Before serving, remove the sides of the springform pan and let the cheesecake stand at room temperature for about 30 minutes. Sprinkle with additional seafood seasoning if desired. Serve slices of creamy crab cheesecake with bagel chips or assorted crackers.
This creamy crab cheesecake is a unique and flavorful appetizer that will impress your guests with its rich texture and delicious taste. Enjoy it at your next gathering or potluck for a memorable culinary experience!
