Creamy Crab Cheesecake Recipes

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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.

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.

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.

CREAMY CHEESECAKE



Creamy Cheesecake image

This cheesecake is creamier than most cheesecakes, and very easy to make. Use grated lemon zest or 1 teaspoon lemon extract for flavoring.

Provided by Karin Christian

Categories     Desserts     Cakes     Cheesecake Recipes

Yield 12

Number Of Ingredients 6

1 (9 inch) prepared graham cracker crust
16 ounces cream cheese
2 eggs
¾ cup white sugar
2 teaspoons vanilla extract
½ teaspoon grated lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust.
  • Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.

Nutrition Facts : Calories 280.8 calories, Carbohydrate 25.1 g, Cholesterol 72.6 mg, Fat 18.4 g, Fiber 0.3 g, Protein 4.6 g, SaturatedFat 9.5 g, Sodium 223.5 mg, Sugar 19.4 g

*THE BEST* CHEESECAKE RECIPE



*THE BEST* Cheesecake Recipe image

This is literally the best cheesecake recipe ever. Seven simple ingredients. No water bath. No cracking ever. It is the only recipe you'll ever need for classic, jaw-dropping, super creamy cheesecake. Follow my directions and it is simply fail proof!

Provided by Lauren's Latest

Categories     Dessert     Desserts

Time 10h45m

Number Of Ingredients 9

1 1/4 cups graham cracker crumbs
4 tablespoons granulated sugar
5 tablespoons melted butter
40 ounces cream cheese (at room temperature (five 8 oz. packages; 2 1/2 lbs total))
1 1/4 cups granulated sugar
1/2 cup sour cream (at room temperature)
2 teaspoons vanilla extract
4 large eggs (at room temperature)
any desired cheesecake toppings

Steps:

  • Place oven racks in the center of the oven. Preheat oven to 350 degrees.
  • In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside.
  • Reduce oven temperature to 325 degrees.
  • In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds 'til smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream and vanilla. Mix again until incorporated. Scrape the sides and bottom of the bowl and mix again briefly.
  • Crack eggs into a liquid measuring cup and using a fork, beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once egg has been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.
  • Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be very full!
  • Bake for 30 minutes at 325 degrees. Reduce temperature to 250 degrees and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
  • Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.

Nutrition Facts : Calories 573 kcal, Carbohydrate 40 g, Protein 9 g, Fat 43 g, SaturatedFat 24 g, Cholesterol 194 mg, Sodium 469 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving

CRABMEAT CHEESECAKE



Crabmeat Cheesecake image

Add some flair to your holiday spread with this crabmeat cheesecake recipe from Fleurty Girl founder Lauren LeBlanc Haydel!

Provided by rchauvin

Categories     Crab

Yield 12

Number Of Ingredients 11

A sleeve of Ritz crackers, or similar brand, plus more for serving
4 tbsp butter, melted
1/2 cup shredded Parmesan or Romano cheese
2 slices of bacon
1 yellow onion, diced
1 cup green onions, sliced
3 packs of 8 oz. cream cheese, room temp (full fat)
3 eggs
1 cup whipping cream
16 oz crabmeat (just buy a tub of Louisiana crabmeat from your grocery store or seafood market)
2 cups Swiss cheese, shredded

Steps:

  • Crush one sleeve of crackers. Stir melted butter and Parmesan (or Romano) cheese into crushed crackers. Press mix into pie dish or spring pan to make crust.
  • Drain crabmeat and put on the side.
  • Cook bacon, reserving the grease. In leftover bacon grease, cook diced yellow onion until translucent.
  • Mix bacon, yellow onion, green onions, cream cheese, eggs, whipping cream, and Swiss cheese together in a stand mixer or with an electric whisk.
  • After everything's mixed fold in drained crab meat.
  • Pour mixture over crust and bake on 375 until solid and light golden brown. About 30 -40 minutes (will still be jiggly).
  • Let cool, then place in the fridge overnight. Serve with crackers and enjoy!

Nutrition Facts :

CREAMY BAKED CHEESECAKE



Creamy Baked Cheesecake image

EAGLE BRAND® Sweetened Condensed Milk gives this cheesecake a creamy and smooth texture. Top with a raspberry spread, or serve plain.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Yield 10

Number Of Ingredients 9

1 ¼ cups graham cracker crumbs
¼ cup sugar
⅓ cup butter or margarine, melted
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 eggs
¼ cup lemon juice
1 (8 ounce) container sour cream, at room temperature
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
  • In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan.
  • Bake 50 to 55 minutes or until center is set. Remove from oven; top with sour cream. Bake 5 minutes longer. Cool 1 hour. Chill at least 4 hours. Garnish with pie filling. Store leftovers covered in refrigerator.

Nutrition Facts : Calories 596.4 calories, Carbohydrate 45.1 g, Cholesterol 145.3 mg, Fat 33.3 g, Fiber 0.7 g, Protein 8.7 g, SaturatedFat 20.1 g, Sodium 339.5 mg, Sugar 21.2 g

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

CRABMEAT CHEESECAKE WITH PECAN CRUST (CREOLE)



Crabmeat Cheesecake With Pecan Crust (Creole) image

This recipe comes from the website gumbopages.com, & is said to be somewhat different from some other similar cheesecakes in that is uses a pecan nut crust, & this cheesecake is said to be THE appetizer at the Palace Cafe in New Orleans. [NOTE: The recipe actually calls for 3 ounces of Creole cream cheese, but also indicates that since that is not easy to obtain, 3 tablespoons each of plain yogurt & sour cream are a suitable substitute, & that's what I've listed in the recipe.]

Provided by Sydney Mike

Categories     Crab

Time 1h43m

Yield 8 serving(s)

Number Of Ingredients 24

3/4 cup pecans
1 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons unsalted butter, cold
3 tablespoons ice water
1/2 small onion, finely diced
4 ounces fresh lump crabmeat, picked over for shells
8 ounces cream cheese, room temperature
3 tablespoons plain yogurt
3 tablespoons sour cream
2 eggs
1 dash salt, to taste
1 dash white pepper, to taste
1/4 teaspoon hot sauce (to taste)
2 tablespoons shallots, chopped
4 ounces mushrooms, sliced (mixed wild & exotic)
1 tablespoon lemon juice
3 ounces Worcestershire sauce
1 ounce hot sauce
3 ounces heavy whipping cream
3 tablespoons unsalted butter, room temperature
24 crab, claw fingers
1 dash salt, to taste
1 dash black pepper, to taste

Steps:

  • FOR THE PECAN CRUST: Preheat oven to 350 degrees F.
  • Grind the pecans, flour & salt in a food processor until fine, then transfer to a bowl.
  • Add butter, working it into the flour until there are crumbs the size of small peas.
  • Toss in the ice water, & using fingers, lift up the dough to incorporate evenly. [The dough will remain fairly crumbly].
  • Starting with the sides, & then the bottom, press the dough into a 9" tart pan.
  • Bake crust for about 20 minutes, then allow it to cool before filling. Meanwhile, reduce oven temperature to 300 degrees F.
  • FOR THE FILLING: Cook the onion in a little butter over medium heat until translucent.
  • Add crabmeat & cook just until heated through, then remove from heat & set aside.
  • In a mixing bowl, using a wooden spoon, blend the cream cheese until smooth, then add the yogurt & sour cream. After that add the eggs one at a time.
  • Fold this cheese mixture into the crabmeat mixture, & season to taste with salt, pepper & hot sauce.
  • Pour this mixture into the prepared & cooled crust, then bake for about 30 minutes until set & firm to the touch.
  • FOR THE GARNISH: Saute shallots until translucent, then add mushrooms and 'SWEAT' until just cooked through.
  • Add lemon juice, Worcestershire sauce & hot sauce, & cook until the mixture is reduced by 3/4.
  • Add heavy cream & cook until reduced by half, then whisk in the butter.
  • In a separate saute pan, add crab claw fingers. Salt & pepper to taste, then pour the reduced mixture over the crab claws & keep warm.
  • Each slice of cheesecake gets 3 crab claws & 2 tablespoons of the reduced sauce.

RICH AND CREAMY CHEESECAKE



Rich and Creamy Cheesecake image

Provided by Food Network

Categories     dessert

Time 6h30m

Number Of Ingredients 9

1 tablespoon unsalted butter, melted
1 tablespoons graham cracker crumbs
2 pounds regular cream cheese
1 1/4 cups sugar
4 large eggs
1 teaspoon lemon zest
2 teaspoons vanilla extract
1/4 cup heavy cream
1/4 cup sour cream

Steps:

  • Adjust oven rack to middle position and preheat oven to 325 degrees. Place foil over bottom disk of a 9-inch springform pan, tucking excess underneath disk; assemble pan. Pull up foil around pan sides. Brush interior of pan with butter. Sprinkle graham cracker crumbs into pan, tilting it in all directions to coat evenly with crumbs. Cover exterior of pan with a sheet of heavy-duty foil and set in a large roasting pan. Bring a kettle of water to a boil for water bath.
  • Meanwhile, beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until it is fully incorporated, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl after each addition. Add zest and vanilla and beat until just incorporated. Stir in cream and sour cream by hand.
  • Pour batter into springform pan. Set roasting pan on oven rack, set springform pan in it, and pour in enough boiling water to come about halfway up the side of springform pan. Bake until perimeter of cake is set but center jiggles when pan is tapped, 55 to 60 minutes. Turn off heat and leave oven door ajar, using a long-handled kitchen fork or spoon if necessary to hold it open for 1 hour. Remove springform pan from water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. Cheesecake can be refrigerated for up to 4 days.

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