Creamy Crab Cheesecake

Name: Creamy Crab Cheesecake
Cuisine: Chinese
Ingredients: 1 cup butter-flavored crackers (crushed); 3 tablespoons butter (melted); 2 packages (8 ounces each) cream cheese (softened); 3/4 cup sour cream (divided); 3 eggs (lightly beaten); 2 teaspoons onion (grated); 1 teaspoon lemon juice; 1/4 teaspoon seafood seasoning; 2 drops hot pepper sauce; 1/8 teaspoon pepper; 1 cup crabmeat (drained, flaked and cartilage removed)

A delicious appetizer cheesecake filled with tender crab meat.

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Easy

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Ingredients

butter-flavored crackers (crushed) 1 cup

butter (melted) 3 tablespoons

cream cheese (softened) 2 packages (8 ounces each)

sour cream (divided) 3/4 cup

eggs (lightly beaten) 3

onion (grated) 2 teaspoons

lemon juice 1 teaspoon

seafood seasoning 1/4 teaspoon

hot pepper sauce 2 drops

pepper 1/8 teaspoon

crabmeat (drained, flaked and cartilage removed) 1 cup

Instructions

Make the Crust

In a small bowl, mix the crushed crackers and butter. Press the mixture into the bottom of a greased 9-inch springform pan. Place the pan on a baking sheet. Bake at 350°F for 10 minutes. Set the pan on a wire rack. Reduce the oven temperature to 325°F.

Make the Filling

In a large mixing bowl, beat the cream cheese and 1/4 cup sour cream until smooth. Add the eggs; beat on low speed until just combined. Add the grated onion, lemon juice, seafood seasoning, hot pepper sauce, and pepper; beat until mixed. Fold in the crabmeat. Pour the filling over the crust. Return the pan to the baking sheet.

Bake and Cool

Bake for 35 to 40 minutes, until the center is almost set. Cool the pan on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake. Let cool for an additional hour. Spread the remaining sour cream over the top. Refrigerate overnight.

Serve

Remove the sides of the springform pan. Let the cheesecake stand at room temperature for 30 minutes before serving. Sprinkle with seafood seasoning if desired. Refrigerate any leftovers.