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Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 20 |
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This was a winner in the Pillsbury Bake-off. Great appetizer! Time includes bake time and chill time. Ingredients:
1/2 cup italian breadcrumbs |
1/4 cup parmesan cheese, shredded |
2 tablespoons butter, melted |
20 ounces cream cheese, softened |
1/2 cup heavy cream |
1 tablespoon seafood cocktail sauce |
1 1/2 teaspoons dried creole seasoning |
1 teaspoon sugar |
1 teaspoon worcestershire sauce |
1/2 teaspoon ground mustard |
1/2 teaspoon red pepper sauce |
2 green onions, finely chopped |
1/8 teaspoon cayenne pepper |
4 eggs |
1 (6 ounce) can lump crabmeat, drained |
Directions:
1. Heat oven to 350°F In small bowl, mix crust ingredients. Press mixture in bottom of ungreased springform pan. Bake 5-9 minutes (until light golden brown).
2. Meanwhile, in large bowl, beat filling ingredients except eggs and crabmeat on medium speed until well blended. Add eggs, 1 at a time, beating well after each. Stir in crabmeat. Pour filling over crust. Bake an additional 40-50 minutes (use 9 pan). Cool for 30 minutes.
3. With a knife, loosen edges of cheesecake. Cool an additional 30 minutes. Refrigerate at least 2 hours before serving.
4. Serve with cocktail sauce and crackers.
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