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slice of crab cheesecake on a spatula
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Instant Pot Crab Cheesecake

Instant Pot Crab Cheesecake is an appetizer cheesecake. This crab cheesecake is savory and great for pairing with fresh veggies, crusty bread and more.
Course Appetizers and Snacks
Cuisine American
Keyword appetizers, crab appetizers, crab cheesecake, finger food recipes, instant pot cheesecake, instant pot crab cheesecake, instant pot savory cheesecake, party food, pressure cooker crab cheesecake
Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 4 hours
Total Time 4 hours 50 minutes
Servings 10 -12
Calories 332kcal
Author Kelsey

Ingredients

Crust

  • ● 1½ cup saltine or similar cracker crumbs
  • ● ¼ cup butter melted

Crab Cheesecake Filling

  • ● 16 oz cream cheese softened
  • ● ¼ cup buttermilk
  • ● 3 large eggs
  • ● ½ tablespoon minced onion
  • ● juice from 1 lemon
  • ● zest from 1 lemon
  • ● 1 teaspoon seafood seasoning such as Old Bay
  • ● 2 cups lump crabmeat

Toping

  • ● 4 oz cream cheese softened
  • ● ¼ cup sour cream
  • ● ½ cup crabmeat optional
  • ● 2 tablespoonseafood sauce
  • ● 1 tablespoonlemon zest

Instructions

  • Start by cutting parchment paper to fit in the bottom of your 7 inch springform pan. You can use a push pan as well. Spritz pan with cooking spray.
  • In a food processor, add your crackers, and mix in the butter.
  • Press the cracker mixture into the bottom of the pan and push about 1 inch up the sides of pan. Toss crust in freezer to harden while you work on the crab cheesecake filling.
  • Now in a bowl mix your softened cream cheese and buttermilk together until smooth. Add eggs one at a time, making sure to incorporate each egg. Now add your lemon juice and lemon zest, minced onions, and your Creole or Old Bay Seasoning.
  • Now you will fold in your lump crab meat and then pour into your chilled cracker crust.
  • Use aluminum foil to cover the pan, sealing the edges.
  • Add 1 1/2 cups water into your Instant Pot Pot. Use a trivet or sling to lower your cheesecake into the Instant Pot.
  • Seal the lid and make sure valve is venting. Select high pressure for 40 minutes. Then do a natural release of pressure.
  • Remove foil and allow your cheesecake to cool.
  • Now in a new bowl you will work on the topping. Mix the softened cream cheese, sour cream, seafood sauce, and lemon zest. Once mixed well fold in your lump crab meat.
  • Top your cheesecake, and then cover and store in the fridge for 4 hours or longer before serving.
  • When ready pair crackers, bread, and vegetables to your crab cheesecake. Then you can serve with extra seafood sauce to add more flavor when dipping vegetables.

Nutrition

Serving: 1slice | Calories: 332kcal | Carbohydrates: 11g | Protein: 12g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Cholesterol: 160mg | Sodium: 566mg | Fiber: 1g | Sugar: 7g