Creole Shrimp & Crab Cheesecake Recipe

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Creole Shrimp & Crab Cheesecake Recipe
Creole Shrimp & Crab Cheesecake Recipe photo by Taste of Home
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Creole Shrimp & Crab Cheesecake Recipe

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5 5 5
Publisher Photo
We live on the beach and love to eat seafood. A stay-at-home mom, I also love to experiment in the kitchen. I came up with this savory spread as a special appetizer.—Christy Hughes, Sunset Beach, North Carolina
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + chilling

Ingredients

  • 3/4 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dill weed
  • 2 tablespoons butter, melted
  • CHEESECAKE:
  • 2 tablespoons butter
  • 1 medium sweet red pepper, finely chopped
  • 1 small onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon Creole seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sherry or additional cream
  • 4 large eggs, lightly beaten
  • 1 pound peeled and deveined cooked shrimp, chopped
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 1 cup shredded Gouda cheese
  • SAUCE:
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon Creole seasoning
  • Assorted crackers

Directions

Preheat oven to 350°. In a small bowl, mix bread crumbs, Parmesan cheese and dill; stir in butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet.
For cheesecake, in a large skillet, heat butter over medium-high heat. Add red pepper, onion and carrot; cook and stir until tender. Stir in seasonings. Cool slightly.
In a large bowl, beat cream cheese, cream and sherry until smooth. Add eggs; beat on low just until combined. Fold in vegetable mixture, shrimp, crab and Gouda cheese. Pour over crust.
Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
In a small bowl, mix mayonnaise, mustard and Creole seasoning. Remove rim from springform pan. Serve cheesecake with sauce and crackers. Yield: 24 servings.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Creole Shrimp & Crab Cheesecake in Taste of Home Christmas Annual Annual 2014

Nutritional Facts

1 slice (calculated without crackers): 283 calories, 24g fat (11g saturated fat), 137mg cholesterol, 411mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 12g protein.

  • 3/4 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dill weed
  • 2 tablespoons butter, melted
  • CHEESECAKE:
  • 2 tablespoons butter
  • 1 medium sweet red pepper, finely chopped
  • 1 small onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon Creole seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sherry or additional cream
  • 4 large eggs, lightly beaten
  • 1 pound peeled and deveined cooked shrimp, chopped
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 1 cup shredded Gouda cheese
  • SAUCE:
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon Creole seasoning
  • Assorted crackers
  1. Preheat oven to 350°. In a small bowl, mix bread crumbs, Parmesan cheese and dill; stir in butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet.
  2. For cheesecake, in a large skillet, heat butter over medium-high heat. Add red pepper, onion and carrot; cook and stir until tender. Stir in seasonings. Cool slightly.
  3. In a large bowl, beat cream cheese, cream and sherry until smooth. Add eggs; beat on low just until combined. Fold in vegetable mixture, shrimp, crab and Gouda cheese. Pour over crust.
  4. Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  5. In a small bowl, mix mayonnaise, mustard and Creole seasoning. Remove rim from springform pan. Serve cheesecake with sauce and crackers. Yield: 24 servings.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Creole Shrimp & Crab Cheesecake in Taste of Home Christmas Annual Annual 2014

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Reviews forCreole Shrimp & Crab Cheesecake

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shortbreadlover User ID: 960739 264822
Reviewed Apr. 18, 2017

"i really like the savory cheesecake and this is easy and has a great taste. but inland, fresh seafood might be a problem to get."

MY REVIEW
GirishKatta User ID: 7329112 239105
Reviewed Dec. 10, 2015

"Nice recipe"

MY REVIEW
JoCMitchell User ID: 8372107 230275
Reviewed Jul. 27, 2015

"This caught my eye first thing, I love creating in the kitchen as well. I also live near the coast and seafood is must love here as well. I think I might add a few changes and add some crawfish tails into the mix as well, they add a hint of spice of their on with the texture of lobster. But this is defiantly on my to do list to make! Thanks for the great recipe!"

MY REVIEW
randcbruns User ID: 828588 175893
Reviewed Oct. 28, 2014

"I love this savory cheesecake. It is has a great taste and will be a hit at any party you take it to."

MY REVIEW
WebbCite User ID: 7866752 174733
Reviewed Sep. 14, 2014

"I've been making a lot of cheesecakes lately. I wanted to find one different from the rest. I've also always been a seafood. This brings two of my together.

Some friends have said, "seafood and cheesecake don't go together." I await their taste test. My own verdict: Absolutely awesome!!"

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