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Cajun Crab Cheesecake

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  • Prep 20 min
  • Total 5 hr 30 min
  • Servings 16
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Pick up traditional spicy-hot Bayou seasonings in this surprising appetizer, with an easy canned crab meat filling in a bread-crumb crust.
Created May 18, 2011
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Ingredients

  • 4 cups (1 L) Cheerios* cereal, finely crushed
  • 2 tsp (10 mL) Cajun seasoning
  • 7 tbsp (105 mL) butter, melted
  • 2 pkgs (250 g each) cream cheese, softened
  • 1/2 cup (125 mL) shredded fresh Parmesan cheese
  • 1 tbsp (15 mL) Cajun seasoning
  • 2 tsp (10 mL) prepared horseradish
  • 1/4 cup (50 mL) dry sherry
  • 2 eggs
  • 2 cans (120 g each) crabmeat, well drained
  • 1/4 to 1/2 tsp (1 to 2 mL) hot pepper sauce
  • 1 tbsp (15 mL) diced red bell pepper

Steps

  •  
    1
    Heat oven to 325ºF. In medium bowl, combine all crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 9-inch springform pan.
  •  
    2
    In large bowl, combine cream cheese, Parmesan cheese, 1 tablespoon Cajun seasoning and horseradish; beat with electric mixer at medium speed until smooth. Add sherry; beat well. Beat mixture at high speed for 2 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in crabmeat and hot pepper sauce just until combined. Pour into crust-lined pan.
  •  
    3
    Bake at 325ºF. for 50 to 60 minutes or until filling is set. Cool in pan on wire rack for 30 minutes. Cover; refrigerate at least 4 hours and up to 24 hours before serving.
  •  
    4
    Just before serving, remove sides of pan; place cheesecake on serving platter. Garnish with bell pepper. Serve immediately, or let stand at room temperature for about 30 minutes before serving. If desired, serve with assorted crackers.

Expert Tips

  • Tip 1
    Make-Ahead Tips: Prepare this recipe up to one day in advance; cover and refrigerate. To keep the cheesecake safe from bumps, do not remove it from the pan until serving time.
  • Tip 2
    Make-Ahead Tips: For long storage, remove the cheesecake from the pan and tightly seal it in two layers of plastic wrap. Freeze it for up to one month. Thaw the wrapped frozen cheesecake in the refrigerator for four hours before serving.
  • Tip 3
    Make it Special: Garnish with pickled whole sweet cherry peppers.

Nutrition Information

No nutrition information available for this recipe
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