Crawfish Cheesecake
Recipe from Midwest Living

Crawfish Cheesecake

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Servings: 10
Prep Time: 30 mins
Related Categories: Appetizers, Fish and Seafood
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  • 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 
  • 1/4  teaspoon 
    ground black pepper
  • 3  8  ounce package 
    cream cheese, softened
  • 4   ounces 
    smoked Gouda cheese, shredded (1 cup)
  • 3   
  • 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
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.
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.
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.
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.
To serve, remove sides of pan. With a warm knife, cut into wedges. Serve with crackers or toasted baguette slices. Makes 10 servings.
Nutrition information
Per Serving: cal. (kcal) 469, Fat, total (g) 37, chol. (mg) 159, sat. fat (g) 21, carb. (g) 18, Monosaturated fat (g) 11, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 2, pro. (g) 18, sodium (mg) 810, Potassium (mg) 166, Percent Daily Values are based on a 2,000 calorie diet
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