Crab And Mushroom Cheesecake Recipe

Name: Crab And Mushroom Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 1 cup french breadcrumbs; 1 cup freshly grated parmesan cheese; 6 tablespoons butter, melted; FILLING; 1 tablespoon olive oil; 1 cup chopped onion; 1 cup chopped red bell pepper; 4 cups coarsely chopped coarsely chopped assorted wild mushrooms (cremini oyster, shiitake mushrooms); 1 ounce dried wild mushrooms, soaked, drained, chopped; 28 ounces cream cheese, softened; 2 teaspoons salt; 1 teaspoon pepper; 4 eggs; 1/2 cup heavy cream; 1 ounce canned crabmeat, drained, flaked; 1 cup shrredded smoked gouda cheese; 1/2 cup chopped fresh parsley

Servings: persons

CRUST
1 cup french breadcrumbs
1 cup freshly grated parmesan cheese
6 tablespoons butter, melted
FILLING
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
4 cups coarsely chopped coarsely chopped assorted wild mushrooms (cremini oyster, shiitake mushrooms)
1 ounce dried wild mushrooms, soaked, drained, chopped
28 ounces cream cheese, softened
2 teaspoons salt
1 teaspoon pepper
4 eggs
1/2 cup heavy cream
1 ounce canned crabmeat, drained, flaked
1 cup shrredded smoked gouda cheese
1/2 cup chopped fresh parsley

1
For the crust, combine the bread crumbs, cheese and butter in a bowl until well blended. Press onto the bottom of a 9 or 10 inch spring form pan. Bake at 325*F for 15 minutes or until lightly browned. Cool on a wire rack.
2
For the filling, heat the olive oil in a large heavy skillet over medium high heat. Add the onion and bell pepper. Saute for about 2 minutes, then add the mushrooms. Saute for 10 minutes. (until liquid evaporates and mushrooms start to brown) Remove from heat and cool.
3
Beat the cream cheese, salt and pepper in a large bowl until fluffy. Add the eggs 1 at a time, beating well after each addition. Stir in the onion mixture, crab meat, gouda cheese and parsley. Pour into the crust.
4
Place on a cookie sheet and bake in the oven for 1 1/2 hours until the top is puffed and browned and the center still slightly jiggly when the pan is shaken. Cool on a wire rack. Serve warm or chilled. Store, covered in the refrigerator.

1526

kcal

Calories

127

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 18 ingredients. The key ingredients include: CRUST, 1 cup french breadcrumbs, 1 cup freshly grated parmesan cheese, 6 tablespoons butter, melted, and more.

Yes, Crab And Mushroom 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.

Crab And Mushroom Cheesecake

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