Average Rating: 4.833333TOTAL TIME: Prep: 30 min. Bake: 1 hour + chilling
YIELD: 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
Instructions
- 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.
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.
