Peppered Shrimp Cheesecake
  • Servings: 15 - 18
  • 1 cup dry bread crumbs
  • 3 tablespoons butter, melted
  • 2 packages (8 oz each) soft cream cheese
  • 1 container (16 oz) sour cream, divided
  • 2 packages (3 oz each) goat or feta cheese
  • 3 large Florida eggs
  • 3 tablespoons fresh oregano, minced (or 1 teaspoon dried, ground)
  • 2 tablespoons fresh thyme, minced (or 1 teaspoon dried leaves)
  • 1/2 cup Florida red bell pepper, chopped
  • 1 pound Florida shrimp, cooked, peeled and deveined
  1. Combine bread crumbs and butter and press into bottoms of four 4-inch spring-form pans. Beat cream cheese, 1 cup sour cream and goat cheese until smooth. Blend eggs in one at a time. Stir in oregano, thyme and peppers, pour mixture into pans. Bake at 325 degrees F for 30 minutes. Cool, then cover and chill. When ready to serve chop all but 12 shrimp. Mix chopped shrimp with remaining sour cream and top cakes; remove from pans, garnish with remaining shrimp. Serve with cut vegetables and hard bread or crackers.