Crab and Mushroom Cheesecake

Name: Crab and Mushroom Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 20 serving(s)
Ingredients: 1 cup french breadcrumbs; 1 cup freshly grated parmesan cheese; 6 tablespoons butter, melted; 1 tablespoon olive oil; 1 cup chopped onion; 1 cup chopped red bell pepper; 4 cups coarsely chopped coarsely chopped assorted wild mushrooms (cremini oyster, shiitake mushrooms); 1 ounce dried wild mushrooms, soaked, drained, chopped; 28 ounces cream cheese, softened; 2 teaspoons salt; 1 teaspoon pepper; 4 eggs; 1/2 cup heavy cream; 1 ounce canned crabmeat, drained, flaked; 1 cup shrredded smoked gouda cheese; 1/2 cup chopped fresh parsley

Submitted by MarieRynr

"This is a delicious appetizer for the Holiday Season. From the book "Open House, A Culinary Tour". Posted as per request."

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Ready In:: 1hr 20mins
Ingredients:: 16
Serves:: 20

ingredients

CRUST
1 cup french breadcrumbs
1 cup freshly grated parmesan cheese
6 tablespoons butter, melted
FILLING
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
4 cups coarsely chopped coarsely chopped assorted wild mushrooms (cremini oyster, shiitake mushrooms)
1 ounce dried wild mushrooms, soaked, drained, chopped
28 ounces cream cheese, softened
2 teaspoons salt
1 teaspoon pepper
4 eggs
¹⁄₂ cup heavy cream
1 ounce canned crabmeat, drained, flaked
1 cup shrredded smoked gouda cheese
¹⁄₂ cup chopped fresh parsley

directions

For the crust, combine the bread crumbs, cheese and butter in a bowl until well blended. Press onto the bottom of a 9 or 10 inch spring form pan. Bake at 325*F for 15 minutes or until lightly browned. Cool on a wire rack.
For the filling, heat the olive oil in a large heavy skillet over medium high heat. Add the onion and bell pepper. Saute for about 2 minutes, then add the mushrooms. Saute for 10 minutes. (until liquid evaporates and mushrooms start to brown) Remove from heat and cool.
Beat the cream cheese, salt and pepper in a large bowl until fluffy. Add the eggs 1 at a time, beating well after each addition. Stir in the onion mixture, crab meat, gouda cheese and parsley. Pour into the crust.
Place on a cookie sheet and bake in the oven for 1 1/2 hours until the top is puffed and browned and the center still slightly jiggly when the pan is shaken. Cool on a wire rack. Serve warm or chilled. Store, covered in the refrigerator.