The Sweet Magnolias Cookbook (6 page)
Read The Sweet Magnolias Cookbook Online
Authors: Sherryl Woods
TO SERVE
Loosen cheesecake from pan by running a knife around the edge, then release spring, and remove cheesecake along with the bottom of the pan from the walls. Serve in small wedges with an assortment of crackers or homemade toast rounds or points.
SERVES 16â20
Shrimp, Crab & Swiss Appetizer Cheesecake
1½ cups finely crushed Ritz crackers
2 cups (8 ounces) grated Swiss cheese, divided
¼ cup butter, melted
3 (8-ounce) packages cream cheese, softened
3 large eggs
1 tablespoon OLD BAY Seasoning
½ teaspoon cayenne pepper
8 ounces fresh lump crabmeat, picked through
8 ounces cooked, squeezed dry salad-size shrimp
8 ounces sour cream, room temperature
1 chopped bunch green onions
CRUST
Preheat oven to 350°F.
Spray the inside of a 9" springform pan completely with cooking spray.
Combine cracker crumbs, 2 ounces (½ cup) of the grated Swiss and melted butter. Press firmly in bottom of prepared pan.
Bake 15 minutes. While crust is baking, prepare filling.
FILLING
Combine cream cheese, eggs, OLD BAY Seasoning and cayenne. Beat until smooth.
Stir in crabmeat, shrimp and remaining 6 ounces of grated Swiss cheese.
Pour onto baked crust. Using a spatula, level filling.
Bake 45 minutes.
Let cool in pan on cooling rack 10 minutes. (You may need to run a thin knife around inside of pan if filling has stuck to pan.)
Release spring, and carefully remove springform wall from cheesecake.
Evenly spread sour cream over top of cheesecake. Cool to room temperature.
Sprinkle top with green onions. Cover, and refrigerate up to 2 days before serving.
SERVES 16
