Catahoula's Crabmeat Cheesecake Recipe

Name: Catahoula's Crabmeat Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces grated parmesan cheese; 1 cup panko breadcrumbs; ½ cup french breadcrumbs; ½ cup pecans, plus; additional pecans, for garnish, if desired; ½ teaspoon creole seasoning; ½ cup butter, melted; 1 tablespoon olive oil; 1 cup onion, chopped; ¼ cup celery, chopped; ¼ cup green bell pepper, chopped; ½ cup roasted red pepper, chopped; 14 green onion, chopped; 16 ounces cream cheese; 12 ounces smoked gouda cheese, grated; 8 ounces goat cheese; 4 ounces fresh parmesan cheese, grated; ½ cup heavy cream; 4 eggs, beaten; 2 lbs crabmeat or 2 lbs other seafood or 2 lbs andouille sausages

Servings: persons

4 ounces grated parmesan cheese
1 cup panko breadcrumbs
½ cup french breadcrumbs
½ cup pecans, plus
additional pecans, for garnish, if desired
½ teaspoon creole seasoning
½ cup butter, melted
1 tablespoon olive oil
1 cup onion, chopped
¼ cup celery, chopped
¼ cup green bell pepper, chopped
½ cup roasted red pepper, chopped
14 green onion, chopped
16 ounces cream cheese
12 ounces smoked gouda cheese, grated
8 ounces goat cheese
4 ounces fresh parmesan cheese, grated
½ cup heavy cream
4 eggs, beaten
2 lbs crabmeat or 2 lbs other seafood or 2 lbs andouille sausages

1
Preheat the oven to 350 degrees.
2
Assemble the Crust:.
3
Combine cheese, bread crumbs, pecans, and seasoning in food processor and pulse until mixture is finely ground.
4
Remove and add butter, stirring until moist.
5
Press mixture into the bottom of a springform pan and bake at 350 degrees for 15 minutes until brown.
6
Prepare the Filling:
7
In a baking pan large enough to accomodate your springform pan, add an inch or so of water to make a water bath.
8
In a skillet, saute vegetables in olive oil until tender and set aside to cool.
9
In a mixer, beat cream cheese, Gouda, goat cheese, and Parmesan until smooth.
10
Add heavy cream and eggs.
11
Gently fold seafood and vegetables into the cheese mixture.
12
Pour mixture into crust and place cheesecake pan into a water bath in a baking pan.
13
Bake for 2 hours or until set.

2092

kcal

Calories

161

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 ounces grated parmesan cheese, 1 cup panko breadcrumbs, ½ cup french breadcrumbs, ½ cup pecans, plus, and more.

Yes, Catahoula's Crabmeat Cheesecake falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Catahoula's Crabmeat Cheesecake

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