Crabmeat Cheesecake with Pecan Crust Creole
Indulge in a unique fusion of savory and Southern-inspired flavors with this Crabmeat Cheesecake with Pecan Crust Creole. A buttery, nutty pecan crust forms the perfect foundation for a rich, creamy filling infused with lump crabmeat, a medley of green onions, garlic, and bold Creole seasoning. Parmesan cheese adds a hint of umami, while the decadent cheesecake base delivers luxurious texture in every bite. This show-stopping dish, baked to perfection and chilled for optimal flavor, is ideal as an elegant appetizer or a centerpiece for your next gathering. Impress your guests with this unexpected twist on classic coastal cuisine, combining the heartiness of crab with the melt-in-your-mouth allure of cheesecake. Perfectly balanced and packed with flavor, this recipe brings a taste of the Gulf Coast straight to your table!
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Recipe Information
Ingredients
- 1 cup Pecans
- 0.5 cup Breadcrumbs
- 4 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.5 cup Heavy cream
- 3 Eggs
- 8 ounces Lump crabmeat
- 0.5 cup Green onions, finely chopped
- 2 cloves Garlic, minced
- 1 tablespoon Creole seasoning
- 0.25 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan lightly with butter and set aside.
In a food processor, pulse the pecans until finely ground. Add the breadcrumbs and melted butter, and pulse until the mixture resembles wet sand.
Press the pecan crust mixture into the bottom of the prepared springform pan. Bake for 8-10 minutes or until lightly toasted. Remove from the oven and let cool completely.
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the heavy cream and mix until combined.
Add the eggs, one at a time, beating well after each addition. Fold in the lump crabmeat, green onions, garlic, Creole seasoning, Parmesan cheese, salt, and black pepper.
Pour the mixture over the cooled pecan crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 15 minutes before removing it.
Cool the cheesecake completely at room temperature, then refrigerate for at least 4 hours or overnight for best texture and flavor.
When ready to serve, run a knife around the edge of the springform pan to release the cheesecake. Slice into wedges and enjoy this savory delight!
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 573 mg | 25% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.5 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 143 mg | 11% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 278 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
