Shrimp CheesecakeShrimp Cheesecake Crust: 4 ounces grated parmesan cheese 1 cup Panko bread crumbs 1/2 cup french bread crumbs 1/2 cup pecans and plus additional for garnish, if desired 1/2 teaspoon Creole seasoning 1/2 cup melted butter Preheat oven to 325 degrees. Combine cheese, bread crumbs, pecans, and seasoning in food processor and pulse until mixture is finely ground. Add butter until moist and press into the bottom of a 9 inch spring form pan and bake at 325 degrees for 15 minutes. set aside on rack to cool. Filling: 2 (8 ounce) packages of cream cheese, softened 3/4 pound grated, smoked Gouda cheese 1/2 pound goat cheese 1/4 pound grated parmesan cheese 1 tablespoon olive oil 1 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped green pepper 1/2 cup chopped roasted red peppers 1/4 cup chopped green onions 1/2 cup heavy cream 4 eggs, beaten 1 pound chopped shrimp 1/4 pound finely diced spicy sausage Prepare pan by wrapping the outside with foil. Place the spring form pan into a water bath (after pan is wrapped with foil, place in a bigger pan and put a couple inches of water in the larger pan.) Sauté the vegetables in olive oil in a skillet until tender. Set aside to cool. Meanwhile, with an electric mixer, beat the cheeses together until smooth. Add the eggs one at a time and blend after each addition. Blend in the heavy cream. Gently fold the seafood, sausage and vegetables into the cheese mixture and pour into the crust(which is in the wrapped pan in the water bath). Bake for 1 and 1/2 hours or until set. Garnish with pecans if desired before serving.
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