Rich cheesecake with a seafood surprise. Decadent and smooth for adult tastes.

Recipe Summary

prep:
45 mins
cook:
25 mins
total:
1 hr 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large skillet over medium-low heat, warm oil and saute onions and garlic until onions are translucent; set aside to cool. When cool, pour off liquid reserving garlic.

  • Cut shrimp into 1/2 inch pieces, reserving 12 uncut for garnish. In a large skillet over medium-low heat, melt butter and add reserved garlic and all shrimp; cook shrimp for 2 to 4 minutes or until done.

  • Remove center circle and a small portion of inside of cooled puff pastry shells.

  • In a medium bowl, beat cream cheese until creamy; add one egg at a time and beat until well mixed. Add cream, Gouda, onions, shrimp and salt.

  • Spoon filling into puff pastry shells.

  • Bake in preheated oven for 20 to 25 minutes or until filling is browned on top. Garnish with whole shrimp and chopped chives; serve.

Nutrition Facts

701 calories; protein 26.8g 54% DV; carbohydrates 22.7g 7% DV; fat 56.3g 87% DV; cholesterol 248mg 83% DV; sodium 1075.1mg 43% DV. Full Nutrition

Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/19/2007
I made these in the prebaked fillo cups for two Christmas parties. At the one they ate every single morsel, but no comments. (Lots of people not a lot of food.) At the other party, ladies only, lots of food, lots of these leftover and still no comments about this recipe. I wasn't crazy about them either. Later I tried some of the unbaked leftovers (without the fillo cups) I had frozen as a dip. Weird eggy quiche like consistancy, although good flavor. I was not going to give up on this recipe, and I personally am not crazy about fillo and didn't want to use the puff pastry cups, so I took egg roll skins and cut them in quarters. Layered two squares opposite each in a flower pattern and put them in mini muffin tins. What a difference this "cheesecake" is in these. Very good and pretty this way. I felt the fillo took away from the taste - not enough filling to dough ratio and the egg roll wrappers just gave it a nice cup to be in with a little crunch with the "petals" sticking out the top. Baked at 350 for 10 minutes an they browned up perfectly. Read More
(97)

Most helpful critical review

Rating: 2 stars
01/01/2007
1st this recipe has the worst name, after I got over that and check out the ingredients I was intriqued. After reading all the glowing reviews I found it a must! I made it just as written. But... I found it very disapointing. My guests were not very interested either and they were all eaters. It just isn't that special. And it makes SO much, I had tons lefover. Not impressed, sorry. Read More
(7)
75 Ratings
  • 5 star values: 56
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
12/19/2007
I made these in the prebaked fillo cups for two Christmas parties. At the one they ate every single morsel, but no comments. (Lots of people not a lot of food.) At the other party, ladies only, lots of food, lots of these leftover and still no comments about this recipe. I wasn't crazy about them either. Later I tried some of the unbaked leftovers (without the fillo cups) I had frozen as a dip. Weird eggy quiche like consistancy, although good flavor. I was not going to give up on this recipe, and I personally am not crazy about fillo and didn't want to use the puff pastry cups, so I took egg roll skins and cut them in quarters. Layered two squares opposite each in a flower pattern and put them in mini muffin tins. What a difference this "cheesecake" is in these. Very good and pretty this way. I felt the fillo took away from the taste - not enough filling to dough ratio and the egg roll wrappers just gave it a nice cup to be in with a little crunch with the "petals" sticking out the top. Baked at 350 for 10 minutes an they browned up perfectly. Read More
(97)
Rating: 5 stars
01/29/2004
Don't let the "cheesecake" title keep you away!! This is great. I used the little phylo pastry cups for a party and was able to make about 100. Everyone loved them very elegant. Read More
(48)
Rating: 5 stars
09/02/2005
Absolutely decadent and honestly far easier than anyone would ever believe. I used the phyllo cups several other people recommended instead of puff pastry. Garnished with fresh snipped chives and thyme. I have also used the filling as a baked dip if you don't want to deal with the hassel of filling nearly a 100 of these. Just buy some very nice crackers or toasts instead to enjoy these delightful bites instead. Read More
(40)
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Rating: 5 stars
08/30/2004
Oh. My. Goodness. Since I was taking these to a party I did as other reviewers suggested and used mini phyllo cups to make 60 appetizers. (This is rather expensive to make because of the cheese and shrimp so I skimped on the number of cups.) The phyllo dough I bought was already cooked so I simply heated them with the filling in the oven for about 10 minutes. I still had plenty of filling left over for a cracker spread but I should have bought more cups- it was hard enough keeping ourselves from eating them before we got there! If you've been looking for a rave-worthy recipe that's always the first to go at a gathering this is it. Mine were gone in 20 minutes! Thanks for such a great recipe. Read More
(21)
Rating: 5 stars
06/13/2005
I thought this was a very rich recipe but I loved it. This recipe makes A LOT but I did freeze the batter and it tasted fine. I'm thinking you could probably cut the recipe in half. I used 4 pkgs mini phyllo cups for half the recipe and froze the rest and used as a hot dip with crackers when I needed it. I also don't think you need 16 oz. of Gouda. I believe I only used half of that and I couldn't find smoked. I did not used the onions or salt. The second time I made it I used a pound of shimp to half the batter recipe. Much better! Read More
(19)
Rating: 5 stars
12/01/2008
This was a great find however I am altering it the next time I make it. There is WAY to much cheese for the amount of shrimp. I am going to do the following: add another pound of shrimp add a couple cans of real lump crab add another onion and carmalize them add a little more garlic use one smoked gouda and one regular and call this Shrimp Scampi Rangoon. I made this for Thanksgiving and put them in the phyllo shells I made in the mini muffin pans. I made 4 dozen and still have half of the mixture left. I used the other half of the mixture the next day. I poured it in a glass dish and baked it. I got a lot of compliments on both and several people asked for the recipe. I dont think there is enough meat in it. When I was filling my phyllo cups I was trying to put a shrimp peice in each cup and I found myself digging around in the mixture looking for them. All in all this was good. It does make a ton but it saves well in the fridge. Looking forward to the next time I make it! Read More
(17)
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Rating: 5 stars
11/15/2005
My family LOVED these. Not only was it easy to make it freezes really well. It does cost a bit more than other appetizers - I only make it once a year - plus family & friends rave about it. It is always a hit at family holiday functions. I too used the pre-cooked phyllo dough and just filled them up and heated them up in the over. It has become a family favorite for the holidays. Read More
(15)
Rating: 5 stars
06/18/2011
Wonderful!! I halved the recipe but used the full 1 lb. of shrimp. Used the mini cups but as a personal preference no onion or salt but generously sprinkled shrimp with Old Bay after cooking. Used Fat Free 1/2 & 1/2 instead of cream just to make me feel like I was saving calories. (Yeah right!!) My husband isn't usually a fan of smoked gouda but he loved these! Read More
(13)
Rating: 5 stars
02/18/2009
These are excellent! Great party appetizer. Read More
(12)
Rating: 2 stars
01/01/2007
1st this recipe has the worst name, after I got over that and check out the ingredients I was intriqued. After reading all the glowing reviews I found it a must! I made it just as written. But... I found it very disapointing. My guests were not very interested either and they were all eaters. It just isn't that special. And it makes SO much, I had tons lefover. Not impressed, sorry. Read More
(7)