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.
CRAB PESTO CHEESECAKE
This savory cheesecake is a sure hit for entertaining. Serve it with crackers or baguette slices. Pesto brings out the best in the crabmeat. -Carolyn Butterfield, Lake Stevens, Washington
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield 24 servings.
Number Of Ingredients 13
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 8 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sour cream, Asiago cheese, pesto, lemon zest and salt until smooth. Add eggs; beat on low speed just until combined. Fold in crab and artichokes. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Drizzle with additional pesto; serve with crackers.
Nutrition Facts : Calories 188 calories, Fat 16g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 242mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
PECAN CHEESECAKE
A nice holiday cheesecake. Originally submitted to CakeRecipe.com.
Provided by Eleanor Johnson
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 16
Number Of Ingredients 17
Steps:
- Combine 2 cups graham cracker crumbs, 1/2 cup white sugar, 1 teaspoon cinnamon, and melted butter or margarine. Press firmly into the bottom of a 10 inch springform pan.
- In a large bowl, blend the cream cheese and 1 1/4 cup white sugar with an electric mixer at medium speed until well blended. Add the eggs, one at a time, blending well. Add vanilla extract. Add 1/2 cup liqueur, and blend for 5 minutes. Pour the filling on top of the crust
- Preheat the oven to 350 degrees F (175 degrees C). Bake for approximately 1 hour. The cake should be golden brown, and will have risen to the top of the pan. Turn off the heat, and let cool in the oven for 2 1/2 hours. When cool, remove the rim of the springform pan.
- In a small bowl, mix the sour cream, confectioners' sugar, and 1 teaspoon liqueur together. Spoon onto the top of the cooled cheesecake.
- In a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon. Sprinkle the pecan topping on the cheesecake. Carefully press the pecan topping into the sides of the cheesecake. Garnish the top and sides with pecan halves.
Nutrition Facts : Calories 493 calories, Carbohydrate 42.9 g, Cholesterol 102.7 mg, Fat 33.1 g, Fiber 1.5 g, Protein 6.7 g, SaturatedFat 15.9 g, Sodium 265.4 mg, Sugar 33.9 g
CREOLE SHRIMP & CRAB CHEESECAKE
We live on the beach and love to eat seafood. A stay-at-home mom, I also love to experiment in the kitchen. I came up with this savory spread as a special appetizer.-Christy Hughes, Sunset Beach, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 1h30m
Yield 24 servings.
Number Of Ingredients 25
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.
Nutrition Facts : Calories 283 calories, Fat 24g fat (11g saturated fat), Cholesterol 137mg cholesterol, Sodium 411mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
CREAMY CRAB CHEESECAKE
A savory appetizer cheesecake such as this one, dotted with tender crabmeat, is sure to grab the attention and tempt the taste buds of party guests. It's an elegant spread that you make ahead, so there's no last-minute fuss.
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 20-24 appetizer servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 114 calories, Fat 9g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 133mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
CARAMEL PECAN CHEESECAKE
A simple cheesecake with a spiced crust and a caramel pecan topping.
Provided by LADYDELTA
Categories Cheesecake
Time 4h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, ground pecans, sugar, cinnamon, apple pie spice and nutmeg. Pour in the melted butter. Mix well and press into the bottom of a 9 inch springform pan.
- In a large bowl, Beat cream cheese, 1/2 cup sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling into crust.
- Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
- In a small bowl, combine caramel topping and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 355.1 calories, Carbohydrate 24.4 g, Cholesterol 72.1 mg, Fat 27.4 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 10 g, Sodium 232 mg, Sugar 14.4 g
CRABMEAT APPETIZER CHEESECAKE
I found a lobster cheesecake recipe and decided to come up with my own version using crabmeat instead. It tastes great!
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield 16-18 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine bread crumbs, Parmesan cheese and butter. Press onto the bottom of a 10-in. springform pan; set aside. In a skillet, saute peppers and onion in butter until tender; set aside., In a bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in the cream, crab, Swiss cheese, pepper mixture and salt. Pour over crust. , Place pan on a baking sheet. Bake at 325° for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour longer. Refrigerate overnight. , Remove sides of pan. Let stand at room temperature for 30 minutes before serving.
Nutrition Facts : Calories 381 calories, Fat 35g fat (21g saturated fat), Cholesterol 158mg cholesterol, Sodium 434mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.
CRABMEAT CHEESECAKE WITH PECAN CRUST (CREOLE)
This recipe comes from the website gumbopages.com, & is said to be somewhat different from some other similar cheesecakes in that is uses a pecan nut crust, & this cheesecake is said to be THE appetizer at the Palace Cafe in New Orleans. [NOTE: The recipe actually calls for 3 ounces of Creole cream cheese, but also indicates that since that is not easy to obtain, 3 tablespoons each of plain yogurt & sour cream are a suitable substitute, & that's what I've listed in the recipe.]
Provided by Sydney Mike
Categories Crab
Time 1h43m
Yield 8 serving(s)
Number Of Ingredients 24
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 CHEESECAKE WITH PECAN CRUST AND SOUR CREAM TOPPING
This was one of the first cheesecakes that I learned to make, and it set the bar pretty high. The pecans in the crust give it an extra special touch, and the sour cream topping adds to the "wow" factor. This cheesecake needs to chill in the refrigerator at least 2 hours before serving, which is not reflected in the preparation time. It can be prepared up to three days ahead and kept in the refrigerator.
Provided by JackieOhNo
Categories Cheesecake
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 615.5, Fat 45.2, SaturatedFat 24.1, Cholesterol 185, Sodium 341.1, Carbohydrate 46.4, Fiber 0.8, Sugar 37.8, Protein 8.5
NEW YOUR-STYLE CHEESECAKE WITH PECAN CRUST
Make and share this New Your-Style Cheesecake With Pecan Crust recipe from Food.com.
Provided by gabbyhansford
Categories Cheesecake
Time 1h
Yield 2 pies
Number Of Ingredients 7
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.
Nutrition Facts : Calories 3136.4, Fat 180.2, SaturatedFat 103, Cholesterol 520.9, Sodium 2765.5, Carbohydrate 313.6, Fiber 3.1, Sugar 267.3, Protein 76.4
CREAMY CHEESECAKE WITH CINNAMON PECAN CRUST
This is from an old recipe that I've revised over the years until it was perfect. It is very simple and extremely pleasing. The pecans and Cinnamon Crisp graham crackers in the crust gives it the wow factor. Hope you enjoy it as much as our family does.
Provided by BigNanc
Categories Cheesecake
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350 degrees.
- Melt butter in 9" pie pan while oven is pre-heating.
- Mix together crushed Cinnamon Crisp graham crackers, chopped pecans and brown sugar.
- Add to melted butter in pie pan and mix well. Gently push up sides and on to bottom of pan.
- Bake for 15 minutes. Remove from oven and cool slightly.
- In a large bowl combine cream cheese, 1/2 cup sugar, the eggs, 2 teaspoons vanilla and lemon peel. Mix with electric mixer until well blended and then mix another couple of minutes longer. This seems to fluff it up a bit.
- Pour into graham cracker crust and bake for about 30 minutes until it looks set and is firm to the touch. Do not overbake as it will crack on top.
- While the cheesecake is baking mix together sour cream, 2 tablespoons sugar and 2 teaspoons vanilla until well blended and sugar has disolved.
- Remove cheesecake from oven and pread sour cream mixture over cheesecake. Refrigerate for at least four hours.
Nutrition Facts : Calories 469, Fat 32.7, SaturatedFat 16.8, Cholesterol 124.5, Sodium 403.1, Carbohydrate 35, Fiber 1.1, Sugar 24.5, Protein 9.7
PECAN CARAMEL CHEESECAKE
Categories Cake Food Processor Mixer Egg Dessert Bake Cream Cheese Pecan Sour Cream Gourmet
Number Of Ingredients 18
Steps:
- Make crust:
- In a food processor grind graham crackers and pecans fine and in a bowl stir together with butter. Press mixture into bottom of a 9- by 2 1/2-inch springform pan. Chill crust 30 minutes.
- Preheat oven to 325°F.
- Make filling:
- In a bowl with an electric mixer beat cream cheese until light and fluffy. Add brown sugar gradually, beating until combined well. Beat in flour and add eggs, 1 at a time, beating well after each addition. Add sour cream, vanilla, and salt, beating until combined well.
- Pour filling into crust and bake in middle of oven 1 hour, or until edges are just set but middle trembles slightly. (Cheesecake will continue to set as it cools.) Turn off oven and cool cheesecake in oven with oven door propped open about 6 inches until cooled completely, about 2 hours.
- Make topping:
- In a dry heavy saucepan cook 1/2 cup sugar over moderately low heat until melted. Cook sugar, swirling pan, until a deep caramel. Add remaining 1/2 cup sugar and cream and simmer, stirring occasionally, until caramel dissolves. Simmer mixture, without stirring, until it registers 225°F. on a candy thermometer and remove from heat. Stir in butter and vanilla and cool to room temperature.
- Pour topping over cheesecake, spreading evenly. Arrange pecans decoratively on top and chill cheesecake, covered, overnight. Remove side of pan.
CRABMEAT CHEESECAKE APPETIZER
Fabulously delicious! Adapted from an Emeril recipe and submitted by Nancy Brokaw for An Afternoon In New Orleans.
Provided by Ex-Pat Mama
Categories < 4 Hours
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Using the first five ingredients (pecans to ice water) prepare 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 crumbly. Roll out dough and cut into circles. Bake the crust in a 350°F oven for about 10 minutes. Allow the crust to cool before filling. Meanwhile, make the filling --
- Using the next 7 ingredients (onion to hot sauce) prepare 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 silicon tart pans. Bake at 300°F for about 30 minutes until set and firm to the touch. Once out of the oven place crust circle on top and let it sit for 5 minutes. Remove hors d'ouevres and place on a serving dish.
- Using the last 8 ingredients (shallots to salt and pepper) prepare 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 extra crab. Salt and pepper to taste, then pour the reduction over and keep warm.
Nutrition Facts : Calories 445.5, Fat 37.7, SaturatedFat 18.4, Cholesterol 145.6, Sodium 535.8, Carbohydrate 18.9, Fiber 1.6, Sugar 3.4, Protein 9.9
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