Shrimp Scampi Cheesecake
A luxurious appetizer combining the flavors of shrimp scampi and creamy cheesecake, encased in buttery puff pastry shells. Perfect for dinner parties or special gatherings.
Equipment
- 1 Large skillet For sautéing onions, garlic, and shrimp
- 1 Medium bowl Medium bowl
- 1 Baking sheet For baking filled pastry shells
- 1 Oven Preheat to 350°F (175°C)
- 1 Electric mixer or hand whisk
Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion Chopped
- 6 teaspoons Minced garlic Equivalent to 2 tablespoons
- 1 pound Fresh shrimp Peeled, deveined, cut into 1/2-inch pieces, reserve 12 whole shrimp for garnish
- 12 Puff pastry shellsNotes: Baked according to package instructions
- 4 tablespoons Butter
- 24 ounces Cream cheese Softened, equivalent to 3 x 8 oz packages
- 4 large Eggs
- 1/2 cup Heavy cream Equivalent to 4 oz
- 16 ounces Smoked Gouda Grated, equivalent to 4 cups
- 2 teaspoons Salt
- As needed Chives Chopped, for garnish
Instructions
- Preheat the oven to 350°F (175°C) to prepare for baking the filled pastry shells.
- In a large skillet over medium-low heat, warm 1 tablespoon of olive oil. Add the chopped onion and 6 teaspoons of minced garlic, cooking until the onions are translucent (about 5–7 minutes). Set aside to cool, then drain and reserve the garlic.
- Cut 1 pound of shrimp into 1/2-inch pieces, reserving 12 whole shrimp for garnish. In the same skillet, melt 4 tablespoons of butter over medium-low heat. Add the reserved garlic and all shrimp, cooking for 2–4 minutes until the shrimp turn pink and are just cooked through. Remove from heat.
- Bake 12 puff pastry shells according to package instructions, if not pre-baked. Once cooled, remove the center circle and a small portion of the interior to create space for the filling.
- In a medium bowl, beat 24 ounces of softened cream cheese until smooth and creamy. Add 4 eggs, one at a time, beating well after each addition. Stir in 1/2 cup heavy cream, 16 ounces grated smoked Gouda, the sautéed onions, cooked shrimp (including the cut pieces), and 2 teaspoons salt. Mix until fully combined.
- Spoon the cheesecake filling into the prepared puff pastry shells, filling them generously but not overflowing.
- Place the filled shells on a baking sheet and bake in the preheated oven for 20–25 minutes, or until the filling is set and lightly browned on top.
- Garnish each shell with a whole cooked shrimp and a sprinkle of chopped chives. Serve warm or at room temperature.
Notes
This indulgent appetizer is perfect for special occasions. For a vegetarian variation, substitute shrimp with artichoke hearts or sautéed mushrooms. Store puff pastry shells in an airtight container for up to 2 days or freeze for longer storage. Pair with a crisp Sauvignon Blanc or sparkling Prosecco for a delightful experience.