- Crust:
- 1/2 cup Progresso® Italian Style Bread Crumbs
- 1/4 cup shredded Parmesan cheese
- 2 tablespoons butter or margarine, melted
- Filling:
- 20 ounces cream cheese, softened
- 2 tablespoons finely chopped green onions
- 1 1/2 teaspoons dried Creole seasoning
- 1 teaspoon sugar
- 1/2 teaspoon dry ground mustard
- Dash ground red pepper (cayenne)
- 1/2 cup heavy whipping cream
- 1 tablespoon cocktail sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon red pepper sauce
- 4 eggs
- 1 (6 ounce) can lump crabmeat, drained
- Garnish and Serve with:
- Sprigs fresh parsley or leaf lettuce
- 1/2 cup cocktail sauce, or as needed
- Assorted crackers
- Heat oven to 350 degrees F. In small bowl, mix all crust ingredients. Press mixture in bottom of ungreased 8- or 9-inch springform pan. Bake at 350 degrees F for 5 to 9 minutes or until light golden brown.
- Meanwhile, in large bowl, beat all filling ingredients except eggs and crabmeat with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in crabmeat.
- Remove partially baked crust from oven. Pour filling over crust. Return to oven; bake an additional 60 to 70 minutes for 8-inch pan or 40 to 50 minutes for 9-inch pan or until filling is set. Cool 30 minutes.
- With small metal spatula or knife, loosen edges of cheesecake. Cool an additional 30 minutes. Refrigerate at least 2 hours before serving.
- To serve, remove sides of pan; place cheesecake on serving platter. Arrange parsley around outer edge. Serve with cocktail sauce and crackers.