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Cajun Crab Cheesecake
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Prep Time:
20 minutes
Total Time:
5 hours 50 minutes
Whip up a flavorful Cajun appetizer with canned crab meat filling and zesty Bayou seasonings in a crispy breadcrumb crust.
Ingredients:
  • 1 3/4 cups Progresso™ Plain Bread Crumbs
  • 2 teaspoons dried salt-free Cajun seasoning
  • 1/2 cup butter, melted
  • 2 (8-oz.) pkg. cream cheese, softened
  • 2 oz. (1/2 cup) shredded fresh Parmesan cheese
  • 1 tablespoon dried salt-free Cajun seasoning
  • 2 teaspoons prepared horseradish
  • 1/4 cup dry sherry
  • 2 eggs
  • 2 (6-oz.) cans crabmeat, well drained
  • 1/4 to 1/2 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
  • 1 tablespoon diced red bell pepper
Instructions:
  • Preheat the oven to 325°F. In a medium bowl, thoroughly mix all crust ingredients. Firmly press the mixture onto the bottom and up the sides of a 9-inch springform pan.
  • In a spacious bowl, blend cream cheese, Parmesan cheese, 1 tablespoon Cajun seasoning, and horseradish using an electric mixer on medium speed until creamy. Mix in sherry thoroughly. Increase speed to high and beat for 2 minutes. Incorporate eggs one by one, beating well after each. Gently mix in crabmeat and hot pepper sauce until just combined. Pour the mixture into the prepared crust.
  • Bake at 325°F for 50-60 minutes until the filling is set. Allow to cool in the pan on a wire rack for 30 minutes. Cover and refrigerate for at least 4 hours, or up to 24 hours before serving.
  • Before serving, delicately remove the sides of the pan and place the decadent cheesecake on a beautiful serving platter. Enhance its presentation by garnishing it with vibrant bell pepper slices. Serve right away for instant gratification, or allow it to rest at room temperature for approximately 30 minutes to reach its peak flavor. For added enjoyment, pair with an array of assorted crackers.

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