Creamy Crab Cheesecake

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PREP TIME: 0 minutes
SERVES: 20 to 24 servings
TOTAL COOKING TIME: 10 minutes
INGREDIENTS
  • 1 cup crushed butter-flavored crackers (about 25 crackers)
  • 3 tbsp butter or margarine, melted
  • 2 packages (8 ounce each) cream cheese, softened
  • 3/4 cup sour cream, divided
  • 3 eggs
  • 2 tsp grated onion
  • 1 tsp lemon juice
  • 1/4 tsp seafood seasoning
  • 2 drops hot pepper sauce
  • 1/8 tsp pepper
  • 1 cup crabmeat, drained, flaked and cartilage removed
  • Additional seafood seasoning (optional)
DIRECTIONS
  • In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9 inch springform pan
  • Bake at 350 degrees for 10 minutes. Cool on 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 35-40 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 temperature for 30 minutes before serving.
  • Sprinkle with seafood seasoning if desired.
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