Crabmeat Cheesecake with Pecan Crust Creole

Indulge in a unique fusion of savory and Southern-inspired flavors with this Crabmeat Cheesecake with Pecan Crust Creole. A buttery, nutty pecan crust forms the perfect foundation for a rich, creamy filling infused with lump crabmeat, a medley of green onions, garlic, and bold Creole seasoning. Parmesan cheese adds a hint of umami, while the decadent cheesecake base delivers luxurious texture in every bite. This show-stopping dish, baked to perfection and chilled for optimal flavor, is ideal as an elegant appetizer or a centerpiece for your next gathering. Impress your guests with this unexpected twist on classic coastal cuisine, combining the heartiness of crab with the melt-in-your-mouth allure of cheesecake. Perfectly balanced and packed with flavor, this recipe brings a taste of the Gulf Coast straight to your table!

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 1 cup Pecans
• 0.5 cup Breadcrumbs
• 4 tablespoons Unsalted butter, melted
• 16 ounces Cream cheese, softened
• 0.5 cup Heavy cream
• 3 Eggs
• 8 ounces Lump crabmeat
• 0.5 cup Green onions, finely chopped
• 2 cloves Garlic, minced
• 1 tablespoon Creole seasoning
• 0.25 cup Parmesan cheese, grated
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan lightly with butter and set aside.

Step 2

In a food processor, pulse the pecans until finely ground. Add the breadcrumbs and melted butter, and pulse until the mixture resembles wet sand.

Step 3

Press the pecan crust mixture into the bottom of the prepared springform pan. Bake for 8-10 minutes or until lightly toasted. Remove from the oven and let cool completely.

Step 4

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the heavy cream and mix until combined.

Step 5

Add the eggs, one at a time, beating well after each addition. Fold in the lump crabmeat, green onions, garlic, Creole seasoning, Parmesan cheese, salt, and black pepper.

Step 6

Pour the mixture over the cooled pecan crust, smoothing the top with a spatula.

Step 7

Place the springform pan on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.

Step 8

Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 15 minutes before removing it.

Step 9

Cool the cheesecake completely at room temperature, then refrigerate for at least 4 hours or overnight for best texture and flavor.

Step 10

When ready to serve, run a knife around the edge of the springform pan to release the cheesecake. Slice into wedges and enjoy this savory delight!

Nutrition Facts

Serving size	(1314.5g)

Amount per serving	% Daily Value*
Calories	3885.9

Total Fat 344.2g	0%
Saturated Fat 164.7g	0%
Polyunsaturated Fat 21.6g
Cholesterol 1444.3mg	0%
Sodium 8233.6mg	0%
Total Carbohydrate 96.1g	0%
Dietary Fiber 16.2g	0%
Total Sugars 27.3g
Protein 121.1g	0%

Vitamin D 123IU	0%
Calcium 1124.4mg	0%
Iron 13.4mg	0%
Potassium 2131.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.1%

Protein: 12.2%

Carbs: 9.7%