CAJUN CRAB CHEESECAKE
Pick up traditional spicy-hot Bayou seasonings in this surprising appetizer, with and easy canned crab meat filling in a bread-crumb crust.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 5h50m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. In medium bowl, combine all crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 9-inch springform pan.
- In large bowl, combine cream cheese, Parmesan cheese, 1 tablespoon Cajun seasoning and horseradish; beat with electric mixer at medium speed until smooth. Add sherry; beat well. Beat mixture at high speed for 2 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in crabmeat and hot pepper sauce just until combined. Pour into crust-lined pan.
- Bake at 325°F. for 50 to 60 minutes or until filling is set. Cool in pan on wire rack for 30 minutes. Cover; refrigerate at least 4 hours and up to 24 hours before serving.
- Just before serving, remove sides of pan; place cheesecake on serving platter. Garnish with bell pepper. Serve immediately, or let stand at room temperature for about 30 minutes before serving. If desired, serve with assorted crackers.
Nutrition Facts : Fat 3, ServingSize 1/16 of Recipe
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Rofikulislam 2009
[email protected]This cheesecake was delicious! The crab flavor was subtle but noticeable, and the cheesecake itself was creamy and smooth.
Abilene Feivel
[email protected]This cheesecake was a hit at my party! Everyone loved the unique flavor. I will definitely be making it again.
mamy baby
[email protected]This cheesecake was amazing! The crust was perfect and the filling was so creamy and flavorful. I loved the addition of the crab.
Hazard bilili
[email protected]I love this cheesecake! The crab flavor is unique and delicious. The cheesecake is also very creamy and smooth. I would definitely recommend this recipe.
Shahzad Butt Shahzad Butt
[email protected]This cheesecake was easy to make and turned out great! The crust was crispy and the filling was creamy and smooth. The crab flavor was a nice touch. I would definitely recommend this recipe.
Adnan Daud
[email protected]I made this cheesecake for my family and they loved it! The crab flavor was subtle but noticeable, and the cheesecake was the perfect balance of sweet and savory. I'll definitely be making this again.
Lil C
[email protected]This cheesecake was delicious! The crab flavor was perfect, and the cheesecake itself was creamy and smooth. I would definitely recommend this recipe to anyone who loves seafood.
sphamandla mlaba
[email protected]This cheesecake was okay. The crust was a little too crumbly and the filling was a little too dense. I think it would have been better with a graham cracker crust and a lighter filling.
Ram Ishwar
[email protected]This cheesecake was a disappointment. The crust was soggy and the filling was bland. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making this again.
Malik Waqar
[email protected]I'm not a big fan of cheesecake, but I decided to try this recipe anyway. I'm so glad I did! The cheesecake was surprisingly light and fluffy, and the crab flavor was subtle but delicious. I'll definitely be making this again.
Ramesh Pratap Shah
[email protected]This cheesecake was so easy to make, and it turned out perfectly. The crust was crispy and buttery, and the filling was light and fluffy. I loved the addition of the crab, which gave the cheesecake a unique and delicious flavor.
Wasif Student
[email protected]I've never been a fan of seafood, but this cheesecake changed my mind. The crab was delicate and flavorful, and the cheesecake was the perfect balance of sweet and savory. I'd definitely recommend this recipe to anyone who's looking for something new
Shohib Khan
[email protected]This Cajun crab cheesecake was a hit at my last dinner party! The combination of flavors was amazing, and the cheesecake was so creamy and smooth. I'll definitely be making this again.