Seafood Cheesecake- Savory

Pat Duran


This recipe uses wheat crackers in the crust and the filling is cream cheese, minced clams, shrimp or crabmeat, sour cream and cheddar cheese.
Great spread on crackers- You will be the hit of the party or buffet table with this delicious morsel.
Epicurean recipe, changed a bit by me.

★★★★★ 2 votes
1 1/2 qt. casserole
10 Min
1 Hr


1/2 c
thin wheat crackers, finely crushed
2 Tbsp
melted butter
1 small
onion, peeled and cut in 1/2
16 oz
cream cheese, room temperature
2 can(s)
6.5 oz. ea. minced clams, or shrimp or crabmeat, drained
2 large
1/2 c
dairy sour cream
1/4 c
all purpose flour
1/3 c
shredded cheddar cheese
1 Tbsp
dried dill weed, crushed
1/4 tsp
each salt and hot pepper sauce


1Heat oven to 300^. Combine crackers and butter, mix well together.
Butter or spray a 1 1/2 quart ovenproof casserole dish;line the bottom with waxed paper or parchment paper and butter or spray this paper too.
Sprinkle 1/2 the crumb mixture on bottom of dish;reserve remainder of crumb mixture for top; set aside.
2In food processor fitted with a metal blade, finely chop onion. Add remaining ingredients, except reserved cracker crumb mixture.
Process mixture 45 seconds ,until smooth. Pour into prepared dish; sprinkle with reserved cracker crumbs.
3Place dish in larger pan; place both in oven and fill larger pan with boiling water to about 2 inch deep. Bake 1 hour-until a knife inserted in cheesecake 1 inch from center comes out clean.
4Turn off oven; let cheesecake remain in oven for 30 minutes.Remove from oven.
Cool on a wire rack until room temperature. Cover and refrigerate until cold - about 4 hours or overnight.
5To Unmold:
Run a metal spatula or long knife along edge of pan; invert onto serving plate; remove wax paper; garnish with lemon zest and bagel chip, if desired.

About Seafood Cheesecake- Savory

Main Ingredient: Seafood
Regional Style: French
Other Tags: Quick & Easy, Healthy, Heirloom