Mini Crabmeat Cheesecake Recipe
Savory cheesecake with baked jumbo lump crabmeat and a medley of Italian cheeses
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Method
Crust Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C).
- 2
Combine Crust Ingredients
In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined and crumbly.
- 3
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes or until lightly golden. Remove from oven and let cool.
Filling Preparation
- 4
Mix Filling Ingredients
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sour cream, crabmeat, Parmesan cheese, mozzarella cheese, eggs, garlic powder, salt, black pepper, and chopped chives. Mix until everything is well combined and smooth.
- 5
Pour Filling Over Crust
Pour the cream cheese mixture over the cooled crust in the springform pan, spreading it evenly with a spatula.
- 6
Bake the Cheesecake
Bake in the preheated oven for 30-35 minutes or until the center is set and slightly jiggles when shaken gently. The edges should be lightly browned.
- 7
Cool and Chill
Remove the cheesecake from the oven and allow it to cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours before serving to help it set completely.
