Ingredients
3/4 cup dry bread crumbs1/4 cup grated Parmesan cheese1/2 teaspoon dill weed2 tablespoons butter, meltedCHEESECAKE:2 tablespoons butter1 medium sweet red pepper, finely chopped1 small onion, finely chopped1 medium carrot, finely chopped1/2 teaspoon dill weed1/2 teaspoon Creole seasoning1/4 teaspoon salt1/4 teaspoon pepper3 packages (8 ounces each) cream cheese, softened1/2 cup heavy whipping cream1 tablespoon sherry or additional cream4 large eggs, lightly beaten1 pound peeled and deveined cooked shrimp, chopped2 cans (6 ounces each) lump crabmeat, drained1 cup shredded Gouda cheeseSAUCE:1 cup mayonnaise2 tablespoons Dijon mustard1/2 teaspoon Creole seasoningAssorted crackers
Preparation
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.
