Shrimp Cheesecake New Orleans


4 oz. grated parmesan cheese

1 C. Japanese bread crumbs (Panko)

1/2 C. French bread crumbs

1/2 C. pecans, plus additional for garnish, if desired

1/2 t. Creole seasoning

1/2 C. butter, melted


1 T. olive oil

1 C. onion, chopped

1/4 C. celery, chopped

1/4 C. green bell pepper, chopped

1/2 C. roasted red peppers, chopped

1/4 green onions, chopped

16 oz. cream cheese

12 oz. smoked Gouda cheese, grated

8 oz. goat cheese

4 oz. fresh Parmesan cheese, grated

1/2 C. heavy cream

4 eggs, beaten

1 lb. shrimp roughly chopped

1/4 lb. Andouille sausage diced finely


Combine cheese, bread crumbs, pecans, and seasoning in food processor and pulse until mixture is finely ground.

Remove and add butter until moist.

Press into bottom of springform pan and bake at 325°F. for 15 minutes or until brown.


Preheat oven to 325°F. In a baking pan large enough to accommodate your springform pan, add an inch or so of water to make a water bath.

In skillet, sauté vegetables in olive oil until tender and set aside to cool.

In mixer, beat cream cheese, Gouda, goat cheese, and Parmesan until smooth. Add heavy cream and eggs.

Gently fold seafood, Andouille and vegetables into cheese mixture.

Pour mixture into crust. Cut a piece of foil large enough to go around pan and wrap pan so no water can leak into it. Place cheesecake pan into a water bath in a baking pan. Bake for 1 1/2 hours or until set.

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