Crawfish Cheesecake
  • Servings: 10
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, remove sides of pan. With a warm knife, cut into wedges. Serve with crackers or toasted baguette slices.