Seafood Cheesecake Squares Recipes

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CREAMY CRAB CHEESECAKE



Creamy Crab Cheesecake image

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

1 cup crushed butter-flavored crackers (about 25 crackers)
3 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
3/4 cup sour cream, divided
3 large eggs, lightly beaten
2 teaspoons grated onion
1 teaspoon lemon juice
1/4 teaspoon seafood seasoning
2 drops hot pepper sauce
1/8 teaspoon pepper
1 cup crabmeat, drained, flaked and cartilage removed
Additional seafood seasoning, optional

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.

SEAFOOD CHEESECAKE- SAVORY



Seafood Cheesecake- Savory image

This recipe uses wheat crackers in the crust and the filling is cream cheese, minced clams, shrimp or crabmeat, sour cream and cheddar cheese. Great spread on crackers- You will be the hit of the party or buffet table with this delicious morsel. Epicurean recipe, changed a bit by me.

Provided by Pat Duran @kitchenChatter

Categories     Seafood Appetizers

Number Of Ingredients 11

1/2 cup(s) thin wheat crackers, finely crushed
2 tablespoon(s) melted butter
1 small onion, peeled and cut in 1/2
16 ounce(s) cream cheese, room temperature
2 can(s) 6.5 oz. ea. minced clams, or shrimp or crabmeat, drained
2 large eggs
1/2 cup(s) dairy sour cream
1/4 cup(s) all purpose flour
1/3 cup(s) shredded cheddar cheese
1 tablespoon(s) dried dill weed, crushed
1/4 teaspoon(s) each salt and hot pepper sauce

Steps:

  • Heat oven to 300^. Combine crackers and butter, mix well together. Butter or spray a 1 1/2 quart ovenproof casserole dish;line the bottom with waxed paper or parchment paper and butter or spray this paper too. Sprinkle 1/2 the crumb mixture on bottom of dish;reserve remainder of crumb mixture for top; set aside.
  • In food processor fitted with a metal blade, finely chop onion. Add remaining ingredients, except reserved cracker crumb mixture. Process mixture 45 seconds ,until smooth. Pour into prepared dish; sprinkle with reserved cracker crumbs.
  • Place dish in larger pan; place both in oven and fill larger pan with boiling water to about 2 inch deep. Bake 1 hour-until a knife inserted in cheesecake 1 inch from center comes out clean.
  • Turn off oven; let cheesecake remain in oven for 30 minutes.Remove from oven. Cool on a wire rack until room temperature. Cover and refrigerate until cold - about 4 hours or overnight.
  • To Unmold: Run a metal spatula or long knife along edge of pan; invert onto serving plate; remove wax paper; garnish with lemon zest and bagel chip, if desired.

CRAWFISH OR SHRIMP CHEESECAKE



Crawfish or Shrimp Cheesecake image

Make and share this Crawfish or Shrimp Cheesecake recipe from Food.com.

Provided by gailanng

Categories     Crawfish

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 15

1 cup finely shredded parmesan cheese
1 cup fine dry breadcrumb
1/2 cup unsalted butter, melted
1 cup onion, finely chopped
1/2 cup green sweet pepper, finely chopped
1/2 cup sweet red pepper, finely chopped
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
3 (8 ounce) packages cream cheese, softened
1 cup smoked gouda cheese, shredded (4 ounces)
3 eggs
1 lb crawfish tails cooked and shelled with juice (OR 1 pound medium shrimp, deveined cooked and coarsely chopped)
1/2 cup whipping cream
crackers or toasted baguette, slices

Steps:

  • Preheat oven to 350 degrees.
  • For crust: In a medium bowl, combine Parmesan, bread crumbs, and melted butter. Press Parmesan mixture into the bottom of a 9-inch springform pan. Set aside.
  • In a medium skillet, cook onion and sweet peppers in hot oil over medium heat for 2 minutes. Add salt and black pepper. Cook and stir for 1 minute more. Remove from heat; set aside.
  • For filling: In a large mixing bowl, beat cream cheese and Gouda with an electric mixer until smooth. Add eggs; beat just until combined. Do not overbeat. Stir in the onion mixture, crawfish tails with juice or shrimp and whipping cream.
  • Pour filling into crust. Bake in preheated oven for 1 to 1-1/4 hours or until center appears nearly set when shaken. Cool on a wire rack for 1 hour. Cover; chill at least 2 hours or up to 24 hours in the refrigerator.
  • To serve, remove sides of pan. With a warm knife, cut into wedges. Serve with crackers or toasted baguette slices.

Nutrition Facts : Calories 493.8, Fat 45.9, SaturatedFat 26.1, Cholesterol 193.2, Sodium 745.9, Carbohydrate 8.2, Fiber 0.7, Sugar 4, Protein 13.6

SEASHORE CHEESECAKE



Seashore Cheesecake image

Make a splash at your next cookout with this adorable beach-scene cheesecake. The no-bake filling is prepped the day before, leaving you plenty of time for the fun part: decorating the graham cracker beach with sea glass candy and floating teddy bears.

Provided by Food Network Kitchen

Categories     dessert

Time P1DT1h30m

Yield 8 to 10 servings

Number Of Ingredients 20

1/3 cup packed light brown sugar
14 full sheets graham crackers
6 tablespoons unsalted butter, melted
1 1/4 cups heavy cream
Three 8-ounce packages cream cheese, at room temperature
1 1/2 cups confectioners' sugar
1/4 cup sour cream
1 teaspoon lemon juice
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 cup blue drink, such as Kool-Aid (see Cook's Note)
One .25-ounce package powdered gelatin
1 teaspoon white nonpareils
7 teddy bear crackers, such as Teddy Grahams
3 gummy peach rings
1 flat taffy candy strip, such as Airheads
Two 2-inch pieces colorful candy tape
Colorful blue and green candies, as needed
1 candy starfish
1 candy beach ball

Steps:

  • Combine the brown sugar and graham crackers in a food processor and process until finely ground. Remove 1/3 cup and set aside. Add the butter to the remaining mixture and pulse until well combined. Press into an even layer in the bottom of a 9-inch springform pan and place in the freezer.
  • Beat the cream in a medium bowl with an electric mixer until stiff peaks form; set aside. Beat the cream cheese and confectioners' sugar in a large bowl with an electric mixer until smooth, about 4 minutes. Add the sour cream, lemon juice, vanilla and salt and beat until well combined. Gently fold the whipped cream into the cream cheese mixture using a spatula until well combined.
  • Spoon the cream cheese mixture into the pan on top of the crust. Smooth the top with a metal offset spatula and, using the back of a spoon, press some of the mixture up to create a wave that is about 1 inch tall and 3 inches long in the middle of one side of the cake. Cover loosely with plastic wrap and refrigerate for 24 hours to fully set.
  • An hour before you are ready to serve the cake, put 1/2 cup of the blue drink in a heatproof measuring cup and sprinkle the gelatin over to let it bloom. Bring the remaining blue drink to a boil either in the microwave or on the stove, then stir it into the measuring cup until clear. Let cool completely to room temperature, about 30 minutes.
  • Gently press the nonpareils into the top of the wave. Pour half of the blue mixture into the pan and return to the refrigerator until set, about 10 minutes. Fill with the remaining blue mixture. Chill until set, about 10 minutes more.
  • Sprinkle the remaining graham cracker crumb mixture over a section of the blue to create a beach. Place one teddy bear cracker in each gummy peach ring and place them on the blue section. Cut a piece from the flat taffy candy strip, shape into a surfboard and cut a slit in the middle. Put a teddy bear into the slit so it is standing up and place at the base of the wave. Use the remaining piece of taffy to create a pool float and put a teddy bear on it nearby. Lay the candy tape pieces on the beach as towels and place one teddy bear on each. Insert a paper drink umbrella near them. Decorate the seashore with the blue and green candy (as sea glass), gummy starfish and beach ball.

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