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Creole Shrimp & Crab Cheesecake

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
  • Total Time
    Prep: 30 min. Bake: 1 hour + chilling
  • Makes
    24 servings

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.
Nutrition 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.
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Reviews

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Average Rating:
  • DuncansGirl
    Feb 28, 2020

    Excellent recipe! Good crab flavor, nice crust. Next time I’m going to add more shrimp because I’m crazy about shrimp, and I will use fresh dill, not the dried dill I always have. I used canned crab and it was fine. I live inland and fresh crab just doesn’t happen here. Served cold, in slices as a snack. I tried it with crackers and thought that the crackers overwhelmed the delicate crab flavor. Maybe good fresh French or Italian bread would’ve been better.

  • shortbreadlover
    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.

  • GirishKatta
    Dec 10, 2015

    Nice recipe

  • JoCMitchell
    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!

  • randcbruns
    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.

  • WebbCite
    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!!