CRABMEAT APPETIZER CHEESECAKE

Crabmeat Appetizer Cheesecake image

I found a lobster cheesecake recipe and decided to come up with my own version using crabmeat instead. It tastes great!

Provided by Taste of Home

Time 1h25m

Yield 16-18 servings.

Number Of Ingredients 13

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
27 ounces cream cheese, softened
3 large eggs, lightly beaten
2 cups heavy whipping cream
2 cups canned crabmeat, drained, flaked and cartilage removed
2 cups shredded Swiss cheese
1/2 teaspoon salt

Steps:

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., 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. , 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. , Remove sides of pan. Let stand at room temperature for 30 minutes before serving.

Nutrition Facts : Calories 381 calories, Fat 35g fat (21g saturated fat), Cholesterol 158mg cholesterol, Sodium 434mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.