July 6, 2016 Two of my favorite things are Dungeness Crab and Cheesecake combined to make this Creamy Crab Cheesecake! Can you imagine what a delicious combination this is? Easy and tasty appetizer for your next party. Containers of Dungeness Crab Meat are ideal for this recipe. Or if you’d prefer, you can buy live or cooked crabs and pick your own meat. What makes this Crab Cheesecake so creamy is the combination of the sour cream and cream cheese! Make a day ahead of your party. Ingredients Creamy Crab Cheesecake – Combination of my favorite things – Dungeness Crab Meat and Cheesecake! crushed butter flavored crackers butter melted cream cheese softened sour cream eggs grated onion lemon juice seafood seasoning hot pepper sauce pepper Dungeness Crabmeat sourdough baguette (optional) Preheat oven to 350. Combine crushed crackers and butter in a bowl. Press into the bottom of a greased springform pan. I use 9 in springform pan. Place on a cookie sheet. Bake at 350 for 10 minutes. Cool on a wire rack. Lower oven to 325. Beat cream cheese and 1/4 cup of sour cream until smooth. Add eggs and beat until combined. Add the onion, lemon juice, seafood seasoning, hot sauce, and pepper. Beat until blended. Fold in the crab meat. Bake for 35-40 minutes or until the center is almost set. Cool for 10 minutes. Carefully loosen with a knife. Coole for 1 hour. Spread with 1/2 cup of sour cream. Refrigerate overnight. Remove pan sides. Bring to room temperature for about 30 minutes before serving. Serve with crackers or sourdough baguette slices.