Instant Pot Crab Cheesecake
One of the out of the box crab appetizers, this Crab Cheesecake is sumptuous. Made with canned crabmeat and cream cheese, it's the perfect recipe for when you want to make something savory!
- Prep time
- 25 min
- Cook time
- 40 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1½ c saltine cracker crumbs
- ¼ c butter melted
- 16 oz cream cheese softened
- ¼ c buttermilk
- 3 lg eggs
- ½ tbsp minced onion
- juice from 1 lemon
- zest from 1 lemon
- 1 tsp seafood seasoning (such as Old Bay)
- 2 c canned crabmeat
- 4 oz cream cheese softened
- ¼ c sour cream
- ½ c crabmeat (optional)
- 2 tbsp seafood sauce
- 1 tbsp lemon zest
Instructions
- 1
Cut parchment paper to fit the bottom of a 7-inch springform pan. Spray the paper and sides of the pan with a non-stick cooking spray.
- 2
Crush saltine crackers in a food processor.
- 3
Mix crackers and butter together.
- 4
Press the cracker mixture into the bottom and about 1-inch up the sides of the springform pan.
- 5
Place the crust in the freezer while making the filling.
- 6
In a large bowl, mix cream cheese and buttermilk until smooth.
- 7
Add eggs, one at a time, mixing thoroughly after each one.
- 8
Add lemon juice, lemon zest, minced onion, and seafood seasoning and mix until combined.
- 9
Fold in crabmeat and pour the mixture into the crust.
- 10
Cover pan with foil, sealing the edges.
- 11
Add 1½ cup water to the bottom of the Instant Pot.
- 12
Set cheesecake on the trivet and lower into the Instant Pot.
- 13
Seal the Instant Pot and set to high pressure and time to 40 minutes.
- 14
Allow the steam to release normally after time is up.
- 15
Remove foil and allow to cool.
- 16
Mix together all ingredients except crab meat.
- 17
Fold in crabmeat if desired.
- 18
Spread on top of cooled cheesecake.
- 19
Chill for several hours before serving.
- 20
Serve with crackers and cut vegetables. (Serve with extra seafood sauce if desired.)