Crab cheesecake (modified by molly)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Crackers; Ritz, crushed |
| 3 | tablespoons | Butter; melted |
| 2 | packs | (8 oz) cream cheese; softened |
| 3 | Eggs | |
| ¼ | cup | Sour cream |
| 1 | teaspoon | Lemon juice; fresh |
| 2 | teaspoons | Onion; grated |
| ¼ | teaspoon | Old bay or chowder seasoning |
| 2 | drops | Tabasco sauce |
| ⅛ | teaspoon | Ground pepper; fresh |
| 1 | cup | Lump crabmeat; canned |
| ½ | cup | Sour cream |
Directions
Preheat the oven to 350 degrees. Mix together the crackers and butter. Pat into the bottom of a spring form pan. Bake for about 15 minutes. Set aside to cool. Reduce the oven to 325 degrees. With an electric mixer beat cream cheese until fluffy. Add the eggs one at a time and continue beating. Add the ¼ cup sour cream and beat until fluffy. Gently fold in the remaining ingredients, except the ½ cup sour cream. Pour over crust and bake for 40 minutes in a 325 degree oven. Turn off the oven and allow to cool until the cake sets. Remove from the oven. Run a knife around the edge of the cake, loosening it from the pan. Cool on a wire rack. Remove the sides of the pan. Spread the cake with the sour cream. Source: The Travelin' Gourmet with modifications by Molly Walsh Recipe by: The Travelin' Gourmet Posted to TNT - Prodigy's Recipe Exchange Newsletter by mollywalsh@... (Molly Walsh) on Sep 18, 1997