Ingredients
1/2
cup Progresso™ Italian Style Bread Crumbs
1
oz. (1/4 cup) shredded Parmesan cheese
2
tablespoons butter or margarine, melted
20
oz. cream cheese, softened
2
tablespoons finely chopped green onions (2 medium)
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-oz.) can lump crabmeat, drained
Sprigs fresh parsley or leaf lettuce
1/2
to 3/4 cup cocktail sauce
Assorted crackers
Preparation
Heat oven to 350°F. In small bowl, mix all crust ingredients. Press mixture in bottom of ungreased 8- or 9-inch springform pan. Bake at 350°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.
