Crawfish Cheesecake | Midwest Living

Crawfish Cheesecake

Crawfish Cheesecake

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  • Makes: 10 servings
  • Prep 30 mins
  • Bake 1 hr to 1 hr
  • Cool 1 hr
  • Chill 2 hrs to 24 hrs

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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 salt
  • 1/4 teaspoon ground black pepper
  • 3 8 - ounce package cream cheese, softened
  • 4 ounces smoked Gouda cheese, shredded (1 cup)
  • 3 eggs
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, remove sides of pan. With a warm knife, cut into wedges. Serve with crackers or toasted baguette slices. Makes 10 servings.

Nutrition Facts

(Crawfish Cheesecake)

Servings Per Recipe 10, cal. (kcal) 469, carb. (g) 18, pro. (g) 18, chol. (mg) 159, Fat, total (g) 37, Monounsaturated fat (g) 11, sat. fat (g) 21, fiber (g) 2, Polyunsaturated fat (g) 2, Potassium (mg) 166, sugar (g) 2, sodium (mg) 810

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