This appetizer cheesecake makes a delicious spread for a party or holiday gathering. It's an elegant appetizer to serve with your favorite crackers or vegetables for dipping.
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 1 hour 25 minutes
- 1 cup Ritz or buttery crackers, crushed
- 3 tablespoons melted butter
- 2 packages (8 ounce each) cream cheese, room temperature
- 3 large eggs
- 1/4 cup sour cream
- 1 teaspoon lemon juice
- 1 tablespoon grated onion
- 1/4 teaspoon Old Bay seasoning
- 2 drops tabasco sauce, or to taste
- 1/8 teaspoon ground black pepper
- 1 cup lump crabmeat, canned
- 1/2 cup sour cream
Preheat the oven to 350°. Mix together the cracker crumbs and
butter and use the mixture to line a 9 inch springform pan. Bake
for about 10 minutes. Set aside to cool. Reduce the oven to 325°.
With an electric mixer, beat together until fluffy the cream cheese,
eggs, and 1/4 cup sour cream. Add the lemon juice, onion, Old
Bay seasoning, Tabasco, and black pepper. Stir in the crabmeat
and mix well. Pour into the cooled crust and bake 50 minutes until
the cake sets. Remove from the oven. Run a knife around the edge
of the cake, loosening it from the pan. Cool on a wire rack. Remove
the sides of the pan. Spread the cake with the sour cream.
Recipe adapted from "The Travelin' Gourmet"
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