Cajun Crab Cheesecake

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Cajun Crab Cheesecake
  • Prep 20 min
  • Total 5 hr 50 min
  • Servings 16
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Pick up traditional spicy-hot Bayou seasonings in this surprising appetizer, with and easy canned crab meat filling in a bread-crumb crust.
Updated Sep 9, 2016



  • 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
Make With
Make With
Progresso Breadcrumbs


  • 1
    Heat 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.
  • 2
    In 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.
  • 3
    Bake 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.
  • 4
    Just 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Prepare this recipe up to one day in advance; cover and refrigerate. To keep the cheesecake safe from bumps, do not remove it from the pan until serving time.
  • tip 2
    For long storage, remove the cheesecake from the pan and tightly seal it in two layers of plastic wrap. Freeze it for up to one month. Thaw the wrapped frozen cheesecake in the refrigerator for four hours before serving.
  • tip 3
    Garnish with pickled whole sweet cherry peppers.


Nutrition Facts

Serving Size: 1/16 of Recipe
Calories from Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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