More Great Recipes: Appetizer

Crawfish Cheesecake

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By kc10
Member since 2006

Serves 10 | Prep Time | Cook Time


1 cup finely shredded Parmesan cheese
1 cup fine dry bread crumbs
1/2 cup unsalted butter, melted
1 cup finely chopped onion
1/2 cup finely chopped green sweet pepper
1/2 cup finely chopped red sweet pepper
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
3 pkg. (8 oz each) cream cheese, softened
4 ounces smoked Gouda cheese, shredded (1 cup)
3 eggs
1 pound fresh or frozen cooked, shelled, crawfish tails packaged with juice or 1 pound cooked, shelled and deveined medium shrimp, coarsely chopped
1/2 cup whipping cream
Crackers or toasted baguette slices

For crust: In a medium bowl, combine Parmesan, bread crumbs, and melted butter. Press Parmesan mixture into the bottom of a 9-inch springform pan. Set aside.

In a medium skillet, cook onion and sweet peppers in hot oil over medium heat for 2 minutes. Add salt and black pepper. Cook and stir for 1 minute more. Remove from heat. Set aside.

For filling: In a large mixing bowl, beat cream cheese and Gouda with an electric mixer until smooth. Add eggs; beat just until combined. Do not overbeat. Stir in the onion mixture, crawfish tails with juice or shrimp, and whipping cream.

Pour filling into crust. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until center appears nearly set when shaken. Cool on a wire rack for 1 hour. Cover; chill at least 2 hours or up to 24 hours in the refrigerator.

To serve, remove sides of pan. With a warm knife, cut into wedges. Serve with crackers or toasted baguette slices.

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