Crabmeat Cheesecake With Pecan Crust Creole Recipes

CREOLE SHRIMP & CRAB CHEESECAKE

Steps:

• Preheat oven to 350°. In a small bowl, mix bread crumbs, Parmesan cheese and dill; stir in butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet., For cheesecake, in a large skillet, heat butter over medium-high heat. Add red pepper, onion and carrot; cook and stir until tender. Stir in seasonings. Cool slightly., In a large bowl, beat cream cheese, cream and sherry until smooth. Add eggs; beat on low just until combined. Fold in vegetable mixture, shrimp, crab and Gouda cheese. Pour over crust., Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small bowl, mix mayonnaise, mustard and Creole seasoning. Remove rim from springform pan. Serve cheesecake with sauce and crackers.

PALACE CAFE CRABMEAT CHEESECAKE

Steps:

• Preparing the Pecan Crust:
• Preheat oven to 350 degrees F.
• Finely grind pecans in a food processor. Add flour and salt. Mix well. Transfer to a large mixing bowl and cut in butter, working butter into flour with 2 knives until dough is in crumbs the size of small peas. Add ice water and evenly incorporate into the mixture, which should remain fairly crumbly. Roll out dough to a 1/8-inch thickness on a lightly floured surface. Press dough into a lightly greased 9-inch tart pan, starting with the sides and then the bottom. Bake crust for 20 minutes, or until golden.
• Preparing the Filling:
• Preheat oven to 300 degrees F.
• In a skillet, saute onion in butter until translucent. Add crabmeat and cook just until heated through, then remove from heat. Blend cream cheese until smooth in a mixer fitted with a paddle, or by hand using a wooden spoon. Add Creole cream cheese and mix well. Mix in eggs 1 at a time. Gently fold in the crabmeat mixture. Stir in hot sauce and season, to taste, with salt and white pepper. Spoon filling into prepared crust. Bake for 30 to 40 minutes, or until firm to the touch.
• Preparing the Meuniere Sauce and Garnish:
• Combine lemon, Worcestershire sauce and hot sauce in a heavy saucepot. Reduce over medium heat, stirring constantly with a wire whisk until mixture becomes thick and syrupy. Whisk in heavy whipping cream. Reduce heat to low and slowly blend in butter, 1 cube at a time, adding additional butter only after each cube has been completely incorporated into the sauce. This process is called "mounting the butter." Remove from heat and continue to stir. Season with salt and pepper, to taste. Strain through a fine strainer and keep warm.
• Saute mushrooms in 2 tablespoons butter until tender and all moisture has cooked off. Excess water from the mushrooms may break your sauce if it isn't cooked off. Stir mushrooms into Meuniere sauce. Melt 1 tablespoon butter in a saute pan and warm crab fingers over low heat. Season with salt and pepper, to taste.
• To serve:
• Slice cheesecake and top each piece with warm Meuniere sauce and 3 crab claws.

CRABMEAT CHEESECAKE WITH PECAN CRUST (CREOLE)

Steps:

• FOR THE PECAN CRUST: Preheat oven to 350 degrees F.
• Grind the pecans, flour & salt in a food processor until fine, then transfer to a bowl.
• Add butter, working it into the flour until there are crumbs the size of small peas.
• Toss in the ice water, & using fingers, lift up the dough to incorporate evenly. [The dough will remain fairly crumbly].
• Starting with the sides, & then the bottom, press the dough into a 9" tart pan.
• Bake crust for about 20 minutes, then allow it to cool before filling. Meanwhile, reduce oven temperature to 300 degrees F.
• FOR THE FILLING: Cook the onion in a little butter over medium heat until translucent.
• Add crabmeat & cook just until heated through, then remove from heat & set aside.
• In a mixing bowl, using a wooden spoon, blend the cream cheese until smooth, then add the yogurt & sour cream. After that add the eggs one at a time.
• Fold this cheese mixture into the crabmeat mixture, & season to taste with salt, pepper & hot sauce.
• Pour this mixture into the prepared & cooled crust, then bake for about 30 minutes until set & firm to the touch.
• FOR THE GARNISH: Saute shallots until translucent, then add mushrooms and 'SWEAT' until just cooked through.
• Add lemon juice, Worcestershire sauce & hot sauce, & cook until the mixture is reduced by 3/4.
• Add heavy cream & cook until reduced by half, then whisk in the butter.
• In a separate saute pan, add crab claw fingers. Salt & pepper to taste, then pour the reduced mixture over the crab claws & keep warm.
• Each slice of cheesecake gets 3 crab claws & 2 tablespoons of the reduced sauce.

CRABMEAT CHEESECAKE

Steps:

• For the pecan crust: Grind the pecans, flour and salt in a food processor until fine. Transfer to a bowl. Add the butter. Work the butter into the flour until you have crumbs about the size of a pea. Toss in the ice water, lifting up the dough with your fingers to incorporate evenly. The dough will remain fairly crumbly. Starting with the sides, and then the bottom, press the dough into a 9-inch tart pan. Bake the crust in a 350°F oven for about 20 minutes. Allow the crust to cool before filling. Meanwhile, make the filling ... For the filling: Cook the onion in a bit of butter over medium heat until translucent. Add the crabmeat and cook just until heated through. Remove from heat and set aside. In a mixer fitted with the paddle attachment (or by hand using a wooden spoon), blend the cream cheese until smooth. Add the Creole cream cheese and then the eggs one at a time. Fold in the crabmeat mixture. Season to taste with salt, white pepper and hot sauce. Pour the mix into the prepared cooled crust. Bake at 300°F for about 30 minutes until set and firm to the touch. For the garnish topping: Sauté shallots until translucent. Add the mushrooms and sweat until just cooked through. Add the lemon juice, Worcestershire sauce and hot sauce, and reduce by 3/4. Add the heavy cream and reduce by half. Whisk in the butter. In a separate sauté pan, add crab claw fingers. Salt and pepper to taste, then pour the reduction over and keep warm. Each slice of cheesecake gets three crab claws and 2 tablespoons of sauce.

CREAMY CRAB CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and butter. Press onto the bottom of the greased 9-in. springform pan. Place pan on baking sheet. Bake at 350° for 10 minutes. Place pan on a wire rack. Reduce heat to 325°. , In a large bowl, beat cream cheese and 1/4 cup sour cream until smooth. Add eggs; beat on low just until combined. Add onion, lemon juice, seafood seasoning, hot pepper sauce and pepper; beat just until blended. Fold in crab. Pour over crust. Return pan to baking sheet. , Bake for 35-40 minutes or until center is almost set. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Spread remaining sour cream over top. Refrigerate overnight. , Remove sides of pan. Let cheesecake stand at room temperature for 30 minutes before serving. Sprinkle with seafood seasoning if desired. Refrigerate leftovers.

PUMPKIN-BOURBON CHEESECAKE WITH GRAHAM-PECAN CRUST & CREME!

Steps:

• CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch. springform pan evenly with nonstick cooking spray. Pulse crackers, nuts, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack
• FILLING: Bring about 4 quarts water to simmer in stockpot. Whisk sugar, spices, and salt in small bowl; set aside. To dry pumpkin see instructions below In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin and vanilla and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add heavy cream and bourbon and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours see note. Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes.Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
• TO SERVE: Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.
• STEP -BY-STEP: Drying Pumpkin with Paper Towels Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towels. I did this method twice but I left the pumpkin on the paper toweling overnight I would not recommend that as I found out after making this cheesecake twice for gifts then once for ourselves the cheesecake was too dry. In future I will follow the directions set out!
• In bowl of standing mixer, whisk heavy cream, sour cream, brown sugar, and salt until combined. Cover with plastic wrap and refrigerate until ready to serve cheesecake, at least 4 hours or up to 24, stirring once or twice during chilling to ensure that sugar dissolves.
• Brown Sugar and Bourbon Cream:When ready to serve cheesecake, add bourbon and beat mixture with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds; increase speed to high and continue to beat until fluffy and doubled in volume, about 1 minute longer. Spoon cream on individual slices of cheesecake.
• Note:Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1 1/4 hours into baking. Although the cheesecake can be made up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels. The cheesecake is good on its own, but the Brown Sugar and Bourbon Cream is a grand addition.

NEW YOUR-STYLE CHEESECAKE WITH PECAN CRUST

Steps:

• slowly beat the cheese until smooth.bat in the flour and sugar.
• blend in the eggs slowly, then add the cream and vanilla extract.
• pour the batter over the pecan crust in the pan. bake at 300F until set, approx 1 to 1 1/2 hours.
• cool completely brfore removing the sides of each pan.

CRANBERRY CHEESECAKE WITH PECAN CRUST (GF RECIPE)

Steps:

• Preheat oven to 350 degrees. Grease a 9" springform pan with vegetable oil spray.
• Crust: In a plastic bag, blend the crumbs, ground nuts, sugar and margarine. Pat into the prepared pan and bake for 8 minutes. Cool and warp the bottom and sides well with aluminum foil.
• Filling: In a food processor, process the cream cheese and cottage cheese until smooth. Add the sour cream, sugar, eggs, orange zest, flavoring and flour mix. Process until well blended and light. Pour over the baked crust. Place pan in a larger pan and fill this with boiling water until halfway up the sides of springform pan.
• Bake 1 hour and 10 minutes. Turn oven off and leave cake in oven for 30 minutes more with the door shut. Remove from water and cool. Refrigerate.
• Topping: In a medium saucepan, blend the orange juice and sugar. Bring to a boil for 2 minutes. Add berries, return to a boil, lower heat, and simmer 1 minute. In a small bowl, blend the cornstarch and water. Stir into the berries. Boil stirring, until thickened. Cool and then spread over cooled cake. Refrigerate until serving.

CREAMY CHEESECAKE WITH PECAN CRUST AND SOUR CREAM TOPPING

Steps:

• To make crust, preheat oven to 350 degrees. Process graham crackers in a food processor until they become fine crumbs or put them in a plastic bag and crush with a rolling pin. Measure out 1-1/2 cups.
• Chop pecan halves. Mix cracker crumbs with pecans and sugar. Add melted butter and mix well.
• Lightly butter a 9-inch springform pan. Press mixture in an even layer on bottom and about 1 inch up the sides of pan. Bake in oven for 10 minutes. Let cool completely. Leave oven set at 350 degrees.
• To make filling, beat cream cheese with sour cream at low speed until very smooth. Gradually beat in sugar. Beat in eggs, one at a time. Beat in lemon zest. If using vanilla bean, scrape its seeds with point of a knife into cheese mixture, or stir in vanilla extract.
• Carefully pour filling into cooled crust and bake for about 45 minutes or until firm in center. Remove from oven and cool for 15 minutes. Raise oven temperature to 425 degrees.
• To make topping, mix together sour cream, sugar and vanilla. Carefully spread topping on cake in an even layer without letting it drip over crust.
• Return cake to oven and bake for 8 minutes or until topping sets. Remove from oven and cool to room temperature. Refrigerate at least 2 hours before serving.
• Remove sides of springform pan just before serving.

ITALIAN BUTTERSCOTCH CHEESECAKE WITH A BUTTERY PECAN CRUST

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, pulverize the pecans in the food processor.
• Add the flour and the butter and whiz around until combined.
• Press the crust into a 10 inch springform pan.
• Bake in the oven for 10 minutes and then remove and cool.
• Keep the oven going, but turn it up to 425 degrees F.
• To make the filling, in an electric mixer mix the ricotta cheese with the brown sugar.
• Melt the butterscotch chips in the microwave or in a double boiler.
• Add to the cheese mixture and mix on medium speed until combined.
• Add the eggs, flour and vanilla.
• Mix until just combined.
• You don't want to incorporate too much air into the cheese since that will cause the cheesecake to crack.
• Pour the filling into the crust.
• Bake at 425 degrees F for 10 minutes.
• After 10 minutes, turn down the oven to 250 degrees F.
• Bake for one hour.
• Do not attempt to open the oven to peek at the cheesecake.
• After one hour, turn off the oven, and leave the cheesecake in there for an additional hour.
• Place the cheesecake in the refrigerator for at least 4 hours.

CRAB MEAT CHEESECAKE WITH PECAN CRUST

Steps:

• 1. Process pecans, flour and 1/2 tsp. salt in food processor until fine. Cut 5 Tbsp. butter into pecan mixture until crumbly. Add water and mix well; mixture will be crumbly. Press dough over bottom and up side of 9 inch tart pan. Bake at 350 for 20 minutes. Cook onion in small amount of butter in skillet over medium heat until translucent. Stir in crab meat. Cook until heated through. Set aside. Beat cream cheese in mixer bowl until smooth. Beat in Creole cream cheese until smooth.
• 2. Add the eggs 1 at a time, mixing well after each addition. Fold in crab meat mixture. Season with salt to taste, white pepper and hot sauce to taste. Spoon into the prepared crust. Bake at 300 for 30 minutes or until set. Sauté shallots in small amount of butter in skillet until translucent. Add the mushrooms. Cook until moisture from mushrooms is evaporated.
• 3. Add cream. Cook until reduced by 1/2. Whisk in 3 Tbsp. unsalted butter. Put crab claws in skillet. Season with salt and pepper. Pour sauce over crab claws. Serve each slice of cheesecake with 3 crab claws and 2 T. of the sauce. Serves 8