Cajun Crab Cheesecake

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  • 20 min prep time
  • 5 hr 50 min total time
  • 12 ingredients
  • 16 servings

Ingredients

Crust

1 3/4
cups Progresso™ Plain Bread Crumbs
2
teaspoons dried salt-free Cajun seasoning
1/2
cup butter, melted

Filling

2
(8-oz.) pkg. cream cheese, softened
2
oz. (1/2 cup) shredded fresh Parmesan cheese
1
tablespoon dried salt-free Cajun seasoning
2
teaspoons prepared horseradish
1/4
cup dry sherry
2
eggs
2
(6-oz.) cans crabmeat, well drained
1/4
to 1/2 teaspoon hot pepper sauce
1
tablespoon diced red bell pepper

Directions

  1. 1 Heat oven to 325°F. In medium bowl, combine all crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 9-inch springform pan.
  2. 2 In large bowl, combine cream cheese, Parmesan cheese, 1 tablespoon Cajun seasoning and horseradish; beat with electric mixer at medium speed until smooth. Add sherry; beat well. Beat mixture at high speed for 2 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in crabmeat and hot pepper sauce just until combined. Pour into crust-lined pan.
  3. 3 Bake at 325°F. for 50 to 60 minutes or until filling is set. Cool in pan on wire rack for 30 minutes. Cover; refrigerate at least 4 hours and up to 24 hours before serving.
  4. 4 Just before serving, remove sides of pan; place cheesecake on serving platter. Garnish with bell pepper. Serve immediately, or let stand at room temperature for about 30 minutes before serving. If desired, serve with assorted crackers.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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