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Savory Crab Cheesecake

(14)
  3 reviews
  • 20 min prep time
  • 4 hr 30 min total time
  • 18 ingredients
  • 20 servings
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This appetizer cheesecake combines bold, spicy flavors with cream cheese and luscious crabmeat.

Bake-Off® Contest 41, 2004
Valerie Holt
Cartersville, Georgia

Ingredients

Crust

1/2
cup Progresso™ Italian Style Bread Crumbs
1
oz. (1/4 cup) shredded Parmesan cheese
2
tablespoons butter or margarine, melted

Filling

20
oz. cream cheese, softened
2
tablespoons finely chopped green onions (2 medium)
1 1/2
teaspoons dried Creole seasoning
1
teaspoon sugar
1/2
teaspoon dry ground mustard
Dash ground red pepper (cayenne)
1/2
cup heavy whipping cream
1
tablespoon cocktail sauce
1
teaspoon Worcestershire sauce
1/2
teaspoon red pepper sauce
4
eggs
1
(6-oz.) can lump crabmeat, drained

Garnish and Serve with

Sprigs fresh parsley or leaf lettuce
1/2
to 3/4 cup cocktail sauce
Assorted crackers

Steps

  • 1 Heat oven to 350°F. In small bowl, mix all crust ingredients. Press mixture in bottom of ungreased 8- or 9-inch springform pan. Bake at 350°F. for 5 to 9 minutes or until light golden brown.
  • 2 Meanwhile, in large bowl, beat all filling ingredients except eggs and crabmeat with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in crabmeat.
  • 3 Remove partially baked crust from oven. Pour filling over crust. Return to oven; bake an additional 60 to 70 minutes for 8-inch pan or 40 to 50 minutes for 9-inch pan or until filling is set. Cool 30 minutes.
  • 4 With small metal spatula or knife, loosen edges of cheesecake. Cool an additional 30 minutes. Refrigerate at least 2 hours before serving.
  • 5 To serve, remove sides of pan; place cheesecake on serving platter. Arrange parsley around outer edge. Serve with cocktail sauce and crackers.
  • 1 Heat oven to 350°F. In small bowl, mix all crust ingredients. Press mixture in bottom of ungreased 8- or 9-inch springform pan. Bake at 350°F. for 5 to 9 minutes or until light golden brown.
  • 2 Meanwhile, in large bowl, beat all filling ingredients except eggs and crabmeat with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in crabmeat.
  • 3 Remove partially baked crust from oven. Pour filling over crust. Return to oven; bake an additional 60 to 70 minutes for 8-inch pan or 40 to 50 minutes for 9-inch pan or until filling is set. Cool 30 minutes.
  • 4 With small metal spatula or knife, loosen edges of cheesecake. Cool an additional 30 minutes. Refrigerate at least 2 hours before serving.
  • 5 To serve, remove sides of pan; place cheesecake on serving platter. Arrange parsley around outer edge. Serve with cocktail sauce and crackers.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/20 of Recipe
Calories
260
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
10g
50%
Cholesterol
90mg
30%
Sodium
410mg
17%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
4g
4%
Protein
7g
7%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 1/2 Very Lean Meat; 3 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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