Crab Cheesecake

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Servings: 12 Difficulty: Advanced
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A savory, creamy baked dish combining sweet lump crabmeat with a rich cream cheese filling and spicy seasoning.
Crab Cheesecake recipe image
Crab Cheesecake recipe image
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Crab Cheesecake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 1937.6

Description

This savory Crab Cheesecake is a delightful twist on the classic dessert, transforming it into an elegant main course or appetizer. The base is a buttery Ritz cracker crust that holds together a luxurious filling of softened cream cheese, eggs, and sour cream. The star ingredient, lump crabmeat, provides delicate sweetness and tender texture, perfectly balanced by zesty lemon juice, fresh grated onion, and a kick of Old Bay seasoning and Tabasco sauce. Its a creamy, comforting dish that feels luxurious yet approachable. Ideal for seafood lovers, this baked cheesecake is perfect for special dinners, potlucks, or when you want to impress guests with a sophisticated yet simple seafood dish.

Ingredients

Directions

  1. Preheat your oven to 350F (175C).
  2. In a small bowl, combine the crushed Ritz crackers and melted butter until the mixture resembles wet sand.
  3. Press the cracker mixture firmly into the bottom of a 9-inch springform pan to create an even crust.
  4. Bake the crust for 10 minutes, then remove from the oven and allow it to cool slightly.
  5. Reduce the oven temperature to 325F (165C).
  6. In a large mixing bowl, beat the softened cream cheese, eggs, and 1/4 cup of sour cream with an electric mixer until smooth and fluffy.
  7. Stir in the fresh lemon juice, grated onion, Old Bay seasoning, Tabasco sauce, and fresh ground pepper.
  8. Gently fold in the lump crabmeat, being careful not to break up the large chunks.
  9. Pour the filling over the cooled crust and spread evenly.
  10. Bake for 50 minutes, or until the edges are set but the center still has a slight jiggle.
  11. Remove from the oven and immediately run a thin knife around the edge of the pan to loosen the cheesecake.
  12. Let the cheesecake cool completely on a wire rack at room temperature.
  13. Once cool, release the sides of the springform pan.
  14. Spread the remaining 1/2 cup of sour cream over the top of the cheesecake before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1937.6kcal
% Daily Value *
Total Fat 170.7g263%
Saturated Fat 99.0g495%
Cholesterol 578.5mg193%
Sodium 2346.4mg98%
Total Carbohydrate 53.5g18%
Dietary Fiber 2.3g10%
Sugars 13.6g
Protein 46.3g93%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crab cheesecake, seafood appetizer, old bay, lump crabmeat, cream cheese filling, ritz cracker crust, savory cheesecake, baked crab, tabasco, lemon juice, grated onion, springform pan, party food, seafood recipe, creamy crab, easy crab recipe, comfort food, brunch dish, special occasion, home cooking
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