Rita’s Creamy Crab Cheesecake – oh so good!!
My husband’s sister gave me this recipe over a year ago; however, I only recently made it. It is absolutely SCRUMPTIOUS (–adjective: very pleasing, esp. to the senses; delectable; splendid: a scrumptious casserole; a scrumptious satin gown).
CREAMY CRAB CHEESECAKE
1 cup crushed buttered flavored crackers (can use bread crumbs crushed with 3 tablespoons melted butter).
2 – 8 oz. packages cream cheese (softened)
3/4 cup sour cream (divided)
3 eggs, lightly beaten
2 teaspoons grated onion
1 teaspoon lemon juice
1/4 teaspoon seafood seasoning (used Tony’s)
2 drops hot pepper sauce
1/4 teaspoon black pepper
2 cups (2 cans) crab meat, drained, flaked, deboned
Additional seafood seasoning for the top
In a small bowl, combine cracker crumbs and butter. Put on a springform pan around bottom and sides. Bake at 350 degrees for 10 minutes on a baking sheet. Place pan on a wire rack and reduce heat to 325 degrees.
In a large mixing bowl, mix cream cheese and 1/4 cup sour cream until smooth. Add beaten eggs; beat on low until combined and then add onion, lemon juice, seafood seasoning, hot pepper sauce and pepper. Beat until blended.
Fold in both cans of crab.
Pour over crust. Return pan to baking sheet. Bake 40-45 minutes or until center is set. Cool pan on wire rack for 10 minutes. Carefully run a knife around edge to loosen it. Cool 1 hour longer; spread remaining sour cream over top.
Refrigerate overnight. Remove sides of pan. Sprinkle a little seafood seasoning on the top.