Pick up traditional spicy-hot Bayou seasonings in this surprising appetizer, with and easy canned crab meat filling in a bread-crumb crust.
Cajun Crab Cheesecake
- Prep Time 20 min
- Total 5 hr 50 min
- Servings 16
- Ingredients 12
Ingredients
Crust
- 1 3/4 cups Progresso™ Plain Bread Crumbs
- 2 teaspoons dried salt-free Cajun seasoning
- 1/2 cup butter, melted
Filling
- 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
![](/-/media/GMI/Core-Sites/BC/Images/Shared/RecipeParts/make-with/MakeWith_100x100_Progresso_BreadCrumbs.jpg?sc_lang=en)
Make With
Progresso Breadcrumbs
Instructions
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Step1Heat oven to 325°F. In medium bowl, combine all crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 9-inch springform pan.
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Step2In 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.
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Step3Bake at 325°F. 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.
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Step4Just 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.
Nutrition
Nutrition Facts
Serving Size: 1/16 of Recipe
- Calories from Fat
- 160
% Daily Value*:
- Vitamin A
- 18%
- 18%
Exchanges:
FreeCarbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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