Creamy Crab Cheesecake
Experience an unexpected twist on savory indulgence with this irresistible Creamy Crab Cheesecake! This elegant appetizer marries the richness of velvety cream cheese and sour cream with the delicate sweetness of lump crab meat, all elevated by zesty lemon juice, fresh chives, and a hint of Old Bay seasoning. Nestled atop a buttery cracker crust and baked to golden perfection, this luxurious seafood cheesecake is a show-stopping centerpiece for any gathering. Perfectly balanced in flavor and texture, it’s ideal for entertaining or as an upscale appetizer for seafood lovers. Serve it chilled and garnished with fresh parsley for a creamy, crowd-pleasing dish that’s sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups (crushed) buttery crackers (e.g., Ritz)
- 6 tablespoons (melted) unsalted butter
- 16 ounces cream cheese (softened)
- 1 cup sour cream
- 2 large eggs
- 1 cup lump crab meat (picked over for shells)
- 0.25 cup Parmesan cheese (grated)
- 2 tablespoons fresh chives (chopped)
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons (optional) fresh parsley (for garnish)
Instructions
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and set it aside.
In a medium bowl, combine the crushed buttery crackers and melted butter. Mix until the mixture resembles wet sand.
Press the cracker mixture evenly into the bottom of the prepared springform pan to form the crust. Set the pan aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes.
Add the sour cream to the cream cheese and mix until fully combined.
Beat in the eggs, one at a time, mixing well after each addition.
Gently fold in the lump crab meat, Parmesan cheese, chopped chives, lemon juice, Old Bay seasoning, garlic powder, salt, and black pepper until evenly distributed.
Pour the crab filling over the prepared crust in the springform pan, spreading it into an even layer.
Place the springform pan on a baking sheet to catch any drips, and bake in the preheated oven for 55-60 minutes, or until the cheesecake is set around the edges 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 30 minutes to prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow the flavors to meld.
Before serving, carefully run a knife around the edge of the cheesecake to loosen it from the pan, then release the springform.
Garnish the top of the cheesecake with fresh parsley, if desired, and serve in slices. Enjoy!
Nutrition Facts
Calories |
5046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 394.5 g | 506% | |
| Saturated Fat | 204.8 g | 1024% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1348 mg | 449% | |
| Sodium | 7283 mg | 317% | |
| Total Carbohydrate | 268.0 g | 97% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 54.5 g | ||
| Protein | 136.8 g | 274% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1667 mg | 128% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1601 mg | 34% | |
*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.
