Creamy Crab Cheesecake

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READY IN: 1hr 20mins

INGREDIENTS

Nutrition
  • 1
    cup crushed butter flavored cracker (about 25 crackers, Ritz or Club)
  • 3
    tablespoons butter, melted
  • 2
    (8 ounce) packages cream cheese, softened
  • 34
    cup sour cream, divided
  • 2
    teaspoons grated onions
  • 1
    teaspoon lemon juice
  • 14
    teaspoon seafood seasoning
  • 2
    drops hot pepper sauce
  • 18
    teaspoon pepper
  • 1
    cup crabmeat, drained, flaked and cartilage removed
  • seafood seasoning (optional)
  • assorted cracker
  • toasted bread
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DIRECTIONS

  • In a small bowl, combine cracker crumbs and butter.
  • Press onto the bottom of a greased 9 inch springform pan.
  • Bake at 350° for 10 minutes.
  • Cool on a wire rack.
  • Reduce heat to 325°.
  • In a mixing bowl, beat cream cheese and 1/4 cup sour cream until smooth.
  • Add eggs; beat on low just until combined.
  • Add onion, lemon juice, seafood seasoning, hot pepper sauce, and pepper; beat just until blended.
  • Fold in crab.
  • Pour over crust.
  • Bake for 35 to 40 minutes or until center is almost set.
  • Cool on a wire rack for 10 minutes.
  • Carefully run a knife around edge of pan to loosen.
  • Cool 1 hour longer.
  • Spread remaining sour cream over top.
  • Refrigerate overnight.
  • Remove sides of pan.
  • Let stand at room temp for 30 minutes before serving.
  • Sprinkle with seafood seasoning if desired.
  • Serve with assorted crackers, etc.
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