Creamy Crab Cheesecake
Donna
ingredients
- 1 cup crushed cornbread-flavored crackers (about 14)
- 3 Tbsp. butter, melted
- 2 (8 oz) pkg. cream cheese, softened
- 3/4 cup sour cream, divided
- 3 large eggs
- 2 Tbsp. finely chopped onion
- 1 tsp. Old Bay seasoning
- 1/2 tsp. seasoned pepper blend
- 1/4 tsp. garlic powder
- 1/2 tsp. grated lemon rind
- 2 Tbsp. lemon juice
- 2 Tbsp. hot sauce
- 2 (6 oz.) cans fancy lump crabmeat, picked, rinsed and drained
- Garnishes: fresh parsley sprigs, chopped fresh parsley, lemon wedges
- Assorted crackers
directions
- 1
Combine cracker crumbs and melted butter. Press onto bottom of lightly greased 9-inch springform pan. Bake at 350 for 8-10 minutes or until lightly browned. Remove to wire rack to cool 5 minutes. Reduce oven temperature to 325.
- 2
Beat cream cheese and 1/4 cup sour cream at medium speed with an electric mixer 1-2 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 crab meat. Pour mixture into prepared crust.
- 3
Bake at 325 for 40 minutes or until set.
- 4
Cool, then spread remaining sour cream on top of cheesecake. Sprinkle with fresh parsley. Serve with assorted crackers and lemon wedges for garnish.
Source: Donna
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