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

Previous Next

Ingredients

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.