Crabmeat Appetizer Cheesecake |
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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 16 |
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I found a lobster cheesecake recipe and decided to come up with my own version using crabmeat instead. It tastes great! Ingredients:
1/2 cup seasoned bread crumbs |
1/2 cup grated parmesan cheese |
1/4 cup butter, melted |
filling: |
1/4 cup each chopped sweet red, yellow and green pepper |
1/4 cup chopped onion |
1/4 cup butter |
4 packages (three 8 ounces, one 3 ounces) cream cheese, softened |
3 eggs, lightly beaten |
2 cups heavy whipping cream |
2 cups canned crabmeat, drained, flaked and cartilage removed |
2 cups (8 ounces) shredded swiss cheese |
1/2 teaspoon salt |
Directions:
1. In a bowl, combine bread crumbs, Parmesan cheese and butter. Press onto the bottom of a 10-in. springform pan; set aside. In a skillet, saute peppers and onion in butter until tender; set aside.
2. In a bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in the cream, crab, Swiss cheese, pepper mixture and salt. Pour over crust.
3. Place pan on a baking sheet. Bake at 325° for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour longer. Refrigerate overnight.
4. Remove sides of pan. Let stand at room temperature for 30 minutes before serving. Yield: 16-18 servings.
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