Crab Pesto Cheesecake Recipes

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CRAB PESTO CHEESECAKE



Crab Pesto Cheesecake image

This savory cheesecake is a sure hit for entertaining. Serve it with crackers or baguette slices. Pesto brings out the best in the crabmeat. -Carolyn Butterfield, Lake Stevens, Washington

Provided by Taste of Home

Categories     Appetizers

Time 1h25m

Yield 24 servings.

Number Of Ingredients 13

1 cup crushed roasted vegetable-flavored butter crackers
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sour cream
3/4 cup shredded Asiago cheese
3 tablespoons prepared pesto
1 teaspoon grated lemon zest
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup fresh crabmeat
1 cup canned water-packed artichoke hearts, chopped
Additional prepared pesto
Assorted crackers

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 8 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sour cream, Asiago cheese, pesto, lemon zest and salt until smooth. Add eggs; beat on low speed just until combined. Fold in crab and artichokes. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Drizzle with additional pesto; serve with crackers.

Nutrition Facts : Calories 188 calories, Fat 16g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 242mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

PALACE CAFE CRABMEAT CHEESECAKE



Palace Cafe Crabmeat Cheesecake image

Provided by Food Network

Categories     appetizer

Time 3h30m

Yield 8 servings

Number Of Ingredients 23

2 cups pecans
2 cups all-purpose flour
2 teaspoons fine salt
5 tablespoons butter, cold
3 tablespoons ice water
1 cup diced onion
1 tablespoon butter
4 ounces crabmeat
8 ounces cream cheese, room temperature
1/3 cup Creole cream cheese or sour cream
2 eggs
1 tablespoon hot pepper sauce (recommended: Crystal brand hot sauce)
Kosher salt and white pepper
1 lemon, peeled and quartered
1 cup Worcestershire sauce
1 cup hot pepper sauce
1 cup heavy whipping cream
1 pound butter, cold, cut into small cubes, and divided
Kosher salt and white pepper
2 cups sliced mixed wild mushrooms
3 tablespoons butter, softened
24 crab claw fingers
Kosher salt and cracked black pepper

Steps:

  • Preparing the Pecan Crust:
  • Preheat oven to 350 degrees F.
  • Finely grind pecans in a food processor. Add flour and salt. Mix well. Transfer to a large mixing bowl and cut in butter, working butter into flour with 2 knives until dough is in crumbs the size of small peas. Add ice water and evenly incorporate into the mixture, which should remain fairly crumbly. Roll out dough to a 1/8-inch thickness on a lightly floured surface. Press dough into a lightly greased 9-inch tart pan, starting with the sides and then the bottom. Bake crust for 20 minutes, or until golden.
  • Preparing the Filling:
  • Preheat oven to 300 degrees F.
  • In a skillet, saute onion in butter until translucent. Add crabmeat and cook just until heated through, then remove from heat. Blend cream cheese until smooth in a mixer fitted with a paddle, or by hand using a wooden spoon. Add Creole cream cheese and mix well. Mix in eggs 1 at a time. Gently fold in the crabmeat mixture. Stir in hot sauce and season, to taste, with salt and white pepper. Spoon filling into prepared crust. Bake for 30 to 40 minutes, or until firm to the touch.
  • Preparing the Meuniere Sauce and Garnish:
  • Combine lemon, Worcestershire sauce and hot sauce in a heavy saucepot. Reduce over medium heat, stirring constantly with a wire whisk until mixture becomes thick and syrupy. Whisk in heavy whipping cream. Reduce heat to low and slowly blend in butter, 1 cube at a time, adding additional butter only after each cube has been completely incorporated into the sauce. This process is called "mounting the butter." Remove from heat and continue to stir. Season with salt and pepper, to taste. Strain through a fine strainer and keep warm.
  • Saute mushrooms in 2 tablespoons butter until tender and all moisture has cooked off. Excess water from the mushrooms may break your sauce if it isn't cooked off. Stir mushrooms into Meuniere sauce. Melt 1 tablespoon butter in a saute pan and warm crab fingers over low heat. Season with salt and pepper, to taste.
  • To serve:
  • Slice cheesecake and top each piece with warm Meuniere sauce and 3 crab claws.

CREAMY CRAB CHEESECAKE



Creamy Crab Cheesecake image

A savory appetizer cheesecake such as this one, dotted with tender crabmeat, is sure to grab the attention and tempt the taste buds of party guests. It's an elegant spread that you make ahead, so there's no last-minute fuss.

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 20-24 appetizer servings.

Number Of Ingredients 12

1 cup crushed butter-flavored crackers (about 25 crackers)
3 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
3/4 cup sour cream, divided
3 large eggs, lightly beaten
2 teaspoons grated onion
1 teaspoon lemon juice
1/4 teaspoon seafood seasoning
2 drops hot pepper sauce
1/8 teaspoon pepper
1 cup crabmeat, drained, flaked and cartilage removed
Additional seafood seasoning, optional

Steps:

  • In a small bowl, combine cracker crumbs and butter. Press onto the bottom of the greased 9-in. springform pan. Place pan on baking sheet. Bake at 350° for 10 minutes. Place pan on a wire rack. Reduce heat to 325°. , In a large bowl, beat cream cheese and 1/4 cup sour cream until smooth. Add eggs; beat on low just until combined. Add onion, lemon juice, seafood seasoning, hot pepper sauce and pepper; beat just until blended. Fold in crab. Pour over crust. Return pan to baking sheet. , Bake for 35-40 minutes or until center is almost set. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Spread remaining sour cream over top. Refrigerate overnight. , Remove sides of pan. Let cheesecake stand at room temperature for 30 minutes before serving. Sprinkle with seafood seasoning if desired. Refrigerate leftovers.

Nutrition Facts : Calories 114 calories, Fat 9g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 133mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

PESTO PIZZA WITH CRABMEAT AND ARTICHOKE HEARTS



Pesto Pizza with Crabmeat and Artichoke Hearts image

Categories     Shellfish     Vegetable     Bake     Quick & Easy     Mozzarella     Basil     Crab     Artichoke     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1 10-ounce purchased fully baked thin pizza crust
2/3 cup purchased pesto
8 ounces crabmeat
1 6- to 61/2-ounce jar marinated artichoke hearts, drained, sliced
1/2 cup Kalamata olives or other brine-cured black olives, halved, pitted
1/8 to 1/4 teaspoon dried crushed red pepper
1 tablespoon olive oil
1 large red bell pepper, thinly sliced
1 1/2 cups grated mozzarella cheese

Steps:

  • Preheat oven to 450°F. Place crust on baking sheet. Spread with pesto, leaving 1/2-inch plain border. Top evenly with crabmeat, artichokes, olives, and crushed red pepper. Heat oil in heavy medium skillet over medium-high heat. Add bell pepper and sauté until just tender, about 5 minutes; arrange pepper slices on pizza. Sprinkle cheese over. Bake pizza until crust is brown and crisp on bottom and topping is heated through, about 15 minutes. Transfer pizza to work surface; cut into wedges.

CREAMY CRAB CHEESECAKE



Creamy Crab Cheesecake image

Don't let the name throw you off, this is a great appetizer spread. This recipe is from a customer who brings one every year for our holiday open house. Delicious.

Provided by Nicole Brummett

Categories     Spreads

Time 1h20m

Yield 20-24 approx. appetizer servings

Number Of Ingredients 15

1 cup crushed butter flavored cracker (about 25 crackers, Ritz or Club)
3 tablespoons butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup sour cream, divided
3 eggs
2 teaspoons grated onions
1 teaspoon lemon juice
1/4 teaspoon seafood seasoning
2 drops hot pepper sauce
1/8 teaspoon pepper
1 cup crabmeat, drained, flaked and cartilage removed
seafood seasoning (optional)
assorted cracker
bagel chips
toasted bread

Steps:

  • In a small bowl, combine cracker crumbs and butter.
  • Press onto the bottom of a greased 9 inch springform pan.
  • Bake at 350° for 10 minutes.
  • Cool on a wire rack.
  • Reduce heat to 325°.
  • In a mixing bowl, beat cream cheese and 1/4 cup sour cream until smooth.
  • Add eggs; beat on low just until combined.
  • Add onion, lemon juice, seafood seasoning, hot pepper sauce, and pepper; beat just until blended.
  • Fold in crab.
  • Pour over crust.
  • Bake for 35 to 40 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 1 hour longer.
  • Spread remaining sour cream over top.
  • Refrigerate overnight.
  • Remove sides of pan.
  • Let stand at room temp for 30 minutes before serving.
  • Sprinkle with seafood seasoning if desired.
  • Serve with assorted crackers, etc.

Nutrition Facts : Calories 133.7, Fat 12.6, SaturatedFat 6.8, Cholesterol 62, Sodium 129.2, Carbohydrate 2.9, Fiber 0.1, Sugar 1.3, Protein 2.7

CRAB AND WILD MUSHROOM CHEESECAKE



Crab and Wild Mushroom Cheesecake image

Categories     Food Processor     Mushroom     Bake     Cocktail Party     Buffet     Cream Cheese     Gouda     Parmesan     Bell Pepper     Chill     Bon Appétit

Yield Serves 16 to 20 as an appetizer

Number Of Ingredients 19

For crust
1 3/4 cups fresh breadcrumbs from French bread
1 cup freshly grated Parmesan cheese (about 3 ounces)
6 tablespoons (3/4 stick) butter, melted
For filling
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
4 cups coarsely chopped assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake)
3 8-ounce packages cream cheese, room temperature
1 4-ounce package cream cheese, room temperature
2 teaspoons salt
1 teaspoon ground black pepper
4 large eggs
1/2 cup whipping cream
10 ounces crabmeat (about 2 cups), drained well, picked over
1 cup (about 4 ounces) grated smoked Gouda cheese
1/2 cup chopped fresh parsley
1 French bread baguette, sliced, toasted

Steps:

  • Make crust:
  • Preheat oven to 350°F. Mix all ingredients in medium bowl until well blended. Press mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until golden brown, about 15 minutes. Cool crust while preparing filling. Maintain oven temperature.
  • Make filling:
  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chopped onion and bell pepper and sauté 2 minutes. Add mushrooms and sauté until liquid evaporates and mushrooms begin to brown, about 10 minutes. Cool.
  • Using electric mixer, beat cream cheese, salt and pepper in large bowl until mixture is fluffy. Beat in eggs 1 at a time, then whipping cream. Mix in vegetable mixture, crabmeat, smoked Gouda and chopped parsley.
  • Pour filling over crust. Place cheesecake on baking sheet. Bake until cake puffs and browns on top but center moves slightly when pan is shaken, about 1 hour 30 minutes. Transfer pan to rack and cool. (Cheesecake can be prepared 1 day ahead. Cover and refrigerate.)
  • Run small sharp knife around pan sides to loosen cheesecake. Release pan sides. Transfer cheesecake to platter. Serve cold or at room temperature with baguette slices.

PESTO CHEESECAKE



Pesto Cheesecake image

Make and share this Pesto Cheesecake recipe from Food.com.

Provided by Richard-NYC

Categories     Quick Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

2 (8 ounce) packages cream cheese (softened)
1 cup ricotta cheese
1/2 cup grated romano cheese
1 teaspoon butter
1/4 cup Italian seasoned breadcrumbs
3 eggs
1/4 cup sun-dried tomato (finely chopped)
1/4 cup pesto sauce (homemade or prepared)
1/4 pignolis (pine)

Steps:

  • Butter spring form pan, coat with breadcrumbs--set aside.
  • Beat cream cheese, ricotta and Romano cheese with electric mixer.
  • Add eggs one at a time beating well after each addition.
  • Seperate batter in half--add pesto to one half and sundried tomatoes to the other half.
  • Layer in spring pan.
  • Sprinkle pignoli nuts on top Bake at 325 degrees for 45 minutes.
  • Cool in pan.
  • Cover and wrap in plastic.
  • Refrigerate 8 hours or overnite.
  • Slide knife around edge of pan and remove to serve.

Nutrition Facts : Calories 212.1, Fat 18.3, SaturatedFat 10.2, Cholesterol 103.2, Sodium 269.4, Carbohydrate 4.7, Fiber 0.3, Sugar 1.9, Protein 7.8

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