Creamy Cheesecake Recipes Recipe For Shrimp Recipe For Deviled

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.

CREAMY CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust.
• Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.

KILLER CHEESECAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a food processor, combine graham crackers, 2 tablespoons sugar, butter and cinnamon. Pulse until smooth. Press into the bottom of an 8x12 inch baking dish.
• In the food processor, combine cream cheese, 1 cup sugar, eggs and vanilla. Process until smooth. Pour over crust.
• Bake in preheated oven for 25 to 30 minutes, or until filling is set. Allow to cool for 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together sour cream, sugar and vanilla. Spread over top of cheesecake. Bake in preheated oven for 10 to 15 minutes.

CREAMY SHRIMP SPREAD

Steps:

• In a small bowl, combine the cream cheese, ketchup, mayonnaise, onion, mustard and garlic salt. Stir in the shrimp. Cover and refrigerate for at least 1 hour. Serve with baguette slices.

MASTER RECIPE FOR RICH AND CREAMY CHEESECAKE

Steps:

• Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
• Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
• Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
• Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.

DEVILED EGGS WITH CAJUN SHRIMP

Steps:

• Cut each egg in half lengthwise. Remove the yolks and transfer them to a medium bowl. Place the egg whites on a serving platter and set aside.
• Mash the yolks with a fork. Stir in the mayonnaise, relish, mustard, salt and pepper. Scoop an equal amount into each egg white half with a small spoon. Sprinkle smoked paprika on top of each deviled egg. Cover and refrigerate while you prepare the shrimp.
• Give the shrimp a quick rinse in a colander under running water, then drain. Pat the shrimp dry with a paper towel, then transfer to another medium bowl. Sprinkle with the Cajun seasoning and toss to coat.
• Melt the butter in a large nonstick skillet over medium heat until the butter starts to shimmer. Swirl the butter around so that it coats the bottom of the skillet evenly.
• Add the shrimp in a single layer and cook for 45 seconds. Flip and cook until the shrimp are pink and cooked through, 45 to 60 seconds. Remove the shrimp from the heat and set aside.
• When ready to serve, top each deviled egg with 1 shrimp.

COPYCAT CHEESECAKE FACTORY SHRIMP SCAMPI

Steps:

• Cook pasta according to package directions. Meanwhile, combine flour, Parmesan cheese, salt and pepper in a shallow dish. Add shrimp; turn to coat, shaking off excess flour mixture. In a large skillet, melt butter over medium heat; add shrimp. Cook and stir until shrimp turn pink, 3-5 minutes. Remove and keep warm. , In the same skillet, heat oil over medium heat; add shallot. Cook and stir until tender, 2-3 minutes. Add garlic cloves; cook 1 minute longer. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by about half, 3-4 minutes. Stir in cream; simmer, uncovered, until slightly thickened, about 5 minutes. Remove and discard garlic cloves. Stir in tomatoes, basil, Parmesan cheese, salt and pepper., Drain pasta. To serve, spoon sauce into shallow dishes. Top with pasta and shrimp and if desired, additional basil.

CREAMY BAKED SHRIMP DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cream cheese, shrimp, green onions, garlic, and hot sauce in a bowl. Mix well. Season with salt and pepper. Transfer to a small, oven-safe baking dish.
• Bake in the preheated oven until a golden brown crust forms, about 30 minutes.

BLUEBERRY CREAM CHEESE WONTONS

Steps:

• Cut 4 ounce block of cream cheese in half, then in half again to create 4 pieces. Further cut each piece in half again so you have 8 equal pieces total. Set aside.
• Working with 6 wonton wrappers at a time, separate them out onto a clean work surface. Divide one of the cream cheese pieces into 6 pieces and place a piece in the middle of each wonton wrapper. Place 1 teaspoon of blueberry pie filling over the top of the cream cheese. Do not overfill, as the mixture may ooze out.
• Use your finger to lightly wet the 4 edges of each wonton wrapper. Gently fold in half diagonally to make a triangle, then bring up the remaining two corners so all corners join together. Try not to leave excess air in the wonton, which can cause them to burst. Press seams together to ensure a tight seal. Set wontons aside, covered in a damp paper towel, while you finish making the remaining wontons.
• Preheat the air fryer to 325 degrees F (160 degrees C). Spray the inner basket with cooking spray and place as many wontons in basket as will fit, without overcrowding. Lightly mist wontons with cooking spray.
• Air-fry for 5 minutes. Remove to a cooling rack and dust with powdered sugar. Let cool while you cook the remaining wontons in batches. Best served slightly warm or at room temperature.