Ever heard of a savory cheesecake? Well, it’s about time that you do because my Instant Pot Savory Crab Cheesecake is out of this world! Jam-packed full of flavor, your guests will be truly impressed with this seafood starter.

My Savory Crab Cheesecake goes perfectly with crackers, veggies and pita bread. I also love serving mine with additional seafood sauce, just to add to the flavor.

Making this savory cheesecake in the Instant Pot is a breeze. It’s as if the Instant Pot does all the work for you! Check out my easy-to-follow directions so you can make this appetizer for your next dinner party!

Ingredients for the Crust:

• 1½ c saltine (or similar) cracker crumbs
• ¼ cup butter melted

Ingredients for the Crab Cheesecake Filling

• 16 oz cream cheese, softened
• ¼ c buttermilk
• 3 large eggs
• ½ tbsp minced onion
• Juice from 1 lemon
• Zest from 1 lemon
• 1 tsp seafood seasoning (such as Old Bay)
• 2 cups canned crabmeat

Ingredients for the Topping:

• 4 oz cream cheese, softened
• ¼ cup sour cream
• ½ cup crabmeat (optional)
• 2 tbsp seafood sauce
• 1 tbsp lemon zest

Yields: 10 servings

Instructions for the Crust:

Trace and cut parchment paper to fit the bottom of a 7-inch springform pan. Place into the pan and spray the bottom and sides with non-stick cooking spray.

Add saltine crackers into a food processor and pulse until the crackers are crushed into bits.

Add crackers and butter into a bowl and mix together.

Press the cracker mixture into the bottom of the pan, spreading it about 1 inch up the sides of it.

Place the crust in the freezer while making the filling.

Instructions for the Crab Cheesecake Filling:

Add cream cheese and buttermilk in a large bowl. Mix until completely smooth.

Add eggs, one at a time, and mix thoroughly between each one.

Next, mix in lemon juice and zest, minced onion and seafood seasoning.

Fold in the crabmeat and pour mixture into the crust.

Cover pan with foil, sealing the edges.

Add 1 ½ cup water to the bottom of the inner pot of the Instant Pot.

Set the covered cheesecake on a trivet and lower into the Instant Pot.

Cover the IP and seal – set to manual high pressure for 40 minutes.

Once the time is up, allow the steam to release naturally.

Remove the foil and allow the cheesecake to cool.

Instructions for the Topping:

Mix together all ingredients, except for the crab meat, in a large bowl

Fold in crabmeat, if desired.

Spread the topping onto the top of the cooled cheesecake.

Chill for several hours before serving.

Serve with crackers and cut vegetables. You may also serve with extra seafood sauce, if desired. Enjoy!

Instant Pot Savory Crab Cheesecake

Yield: 10 servings

Looking for a great app to serve your guests?
This Savory Crab Cheesecake is made in the Instant Pot and truly full of
flavor. Everyone will want to dip into it!

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Ingredients

Ingredients for the Crust

• 1½ c saltine (or similar) cracker crumbs
• ¼ cup butter melted

Ingredients for the Crab Cheesecake Filling

• 16 oz cream cheese, softened
• ¼ c buttermilk
• 3 large eggs
• ½ tbsp minced onion
• Juice from 1 lemon
• Zest from 1 lemon
• 1 tsp seafood seasoning (such as Old Bay)
• 2 cups canned crabmeat

Ingredients for the Topping

• 4 oz cream cheese, softened
• ¼ cup sour cream
• ½ cup crabmeat (optional)
• 2 tbsp seafood sauce
• 1 tbsp lemon zest

Instructions

Instructions for the Crust

1. Trace and cut parchment paper to fit the bottom of a 7-inch springform pan. Place into the pan and spray the bottom and sides with non-stick cooking spray.
2. Add saltine crackers into a food processor and pulse until the crackers are crushed into bits.
3. Add crackers and butter into a bowl and mix together.
4. Press the cracker mixture into the bottom of the pan, spreading it about 1 inch up the sides of it.
5. Place the crust in the freezer while making the filling.
   

Instructions for the Crab Cheesecake Filling

1. Add cream cheese and buttermilk in a large bowl. Mix until completely smooth.
2. Add eggs, one at a time, and mix thoroughly between each one.
3. Next, mix in lemon juice and zest, minced onion and seafood seasoning.
4. Fold in the crabmeat and pour mixture into the crust.
5. Cover pan with foil, sealing the edges.
6. Add 1 ½ cup water to the bottom of the inner pot of the Instant Pot.
7. Set the covered cheesecake on a trivet and lower into the Instant Pot.
8. Cover the IP and seal - set to manual high pressure for 40 minutes.
9. Once the time is up, allow the steam to release naturally.
10. Remove the foil and allow the cheesecake to cool.

Instructions for the Topping:

1. Mix together all ingredients, except for the crab meat, in a large bowl
2. Fold in crabmeat, if desired.
3. Spread the topping onto the top of the cooled cheesecake.
4. Chill for several hours before serving.
5. Serve with crackers and cut vegetables. You may also serve with extra seafood sauce, if desired. Enjoy!