Reading food blogs can be dangerous to your health. Seriously, after perusing my favorite food blogs I often become obsessed with dishes – they keep me up at night thinking about them, they invade my dreams and I spend hours in kitchen experimenting with them. In short, they have the ability to drive me a bit insane (and hence the reasonthey can be dangerous to your health). Such was the case recently when I was drooling reading a wonderful dessert blog – Bakers Royale and came across these amazing little individual cheesecakes. They are cute if not downright adorable and the flavor combinations/possibilities are endless (hence the reason I was up all night thinking about them). My musings though took a turn and I started thinking about – what else? Savory cheesecakes!! A perfect individual sized portion brimming with tender and sweet crab and earthy mushrooms. Paired with a small mound of lightly dressed greens, it the perfect starter for an elegant meal – or if you are feeling really indulgent, a luxurious brunch entree. Like all perfect starters, this one can be made and baked in advance and then re warmed slightly before serving.
Miniature Crab and Mushroom Cheesecakes
For these cheesecakes, I used the Chicago Metallic Mini Cheesecake Pan that is available from Sur la Table
Serves 12
Crust
1 1/2 cups ground melba toast rounds
3/4 stick butter, melted
Filling:
1 Tbsp. canola oil
1/2 cup minced shallots
1/2 cup minced roasted red bell pepper
2 cups assorted wild mushrooms, chopped into 1/2 inch pieces
2 Tbsp. dry sherry
2 – 8 oz. packages cream cheese, room temperature
2 large eggs
1/4 cup whipping cream
1 cup crab meat, drained and picked over
1/2 cup grated gruyere cheese
1/4 cup minced fresh chives
1/8 tsp. freshly grated nutmeg
1 tsp. salt
1/4 tsp. white pepper
Directions:
For these cheesecakes, I used the Chicago Metallic Mini Cheesecake Pan available from Sur la Table.
Pre heat oven to 350 degrees. In a medium bowl, mix melba toast crumbs with melted butter. Place 1 Tbsp. of the crumb mixture in the bottom of each cup. Tamp down the crumbs with your fingers or a tart tamper if you have one. Bake crust until golden brown – about 10 minutes.
Filling:
Heat 1 Tbsp. of canola oil in a large skillet over medium high heat. Add the mushrooms and saute until liquid evaporates and the mushrooms are brown. Add the shallots and saute until shallots are soft – about 2 minutes. Add the sherry and cook until sherry evaporates. Set aside and cool.
In a mixer bowl, beat the cream cheese until fluffy. Season with the salt, pepper and nutmeg. Beat in the eggs, one at a time, mixing well after each addition. Add the whipping cream and beat until thoroughly combined. Mix in the mushroom mixture, bell pepper, crabmeat, gruyere and chives. Spoon filling into each cup about 2/3 of the way full. Place pan on a sheet pan and place in the oven. Bake for approximately 20 minutes until tops are golden and a toothpick inserted into the center comes out clean.
Let cheesecakes cool on a rack. To remove, run a knife around the edges of the cheesecakes and remove.
If making ahead, refrigerate cheesecakes in the pan and remove when cold.
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{ 22 comments… read them below or add one }
Hi Nancy! I’m trying desperately to catch up on my reading after being gone for two weeks. Just visited Kim @RGB and can’t believe that we hoarded the same thing as kids – Mounds! I love your savory cheesecakes – truth be told, I don’t have much of a sweet tooth, except for things with coconut
These are gorgeous Nancy! You covered (or uncovered) our mental stability and it’s crumbling foundation of healthiness….but how about those ever expanding waistlines of our?
Savory cheesecakes sound great, and I can never resist crab. Good to know they can be made in advance and re-heated. They sound fantastic for a brunch party!
I can’t resist crab either!! These would be wonderful for brunch or as a first course and being able to make ahead and re hat is a huge help!
wow this sounds out of this world. Definitely may have to give it a try! I just found your blog and am loving it! You have a new follower!
xo
Hi Erica!!
Awww. you just made my day!!! So glad that you like the blog… I’ve got some fun things coming up so stay tuned!!
Nancy, these are so beautiful! I have that pan, too. My hubs is allergic to crab, but I’m thinking maybe salmon? would be good. Open to your suggestions, too. Must try it!
Hi Cathy!!!
Smoked salmon would be awesome and so would shrimp or artichokes!! Great thing about this recipe is that it’s pretty versatile!!!
These look so delicious, thank you.
If I don’t want to buy the cheesecake pans, what size springform pan would I use?
And how much extra time would you bake them?
Thanks
Hi Mary!!
Great question and info. I should have included – will have to go back and fix! I would make this in a 7 inch springform if you have one – if you only have a 9 inch I would try that but will probably cook in a bit less time – I set timer for 20 minutes and check to see how “jiggly” it is and then go from there!
I haven’t tried a savory cheesecake as yet but I’ve been wanting to for a long time. This looks like a great recipe to start with.
This one could not be simpler – with the holidays coming up it really makes for an easy and impressive starter!
I love savory cheesecakes w/ almost my whole heart. I actually make mine, chill them and use as a dip w/ some bread and crackers. I like the idea of keeping them warm and serving them for brunch. Im gonna have to try that!!!!
Most people do make larger ones and serve them as a spread or dip so I thought this would be a fun and manageable way to serve them as an appetizer!
Wow what an interesting concept- savory cheesecakes. I never would have thought of that! They look so delicious. It really looks just absolutely heavenly!
Hi Amanda!
My husband’s first reaction was.. “whoa these are delicious” – which was my first clue I was on to something! Love that you can make them in advance!!
Oh my! Did you know that crab meat is on sale this week for $5.99/lb? In our house, that means “eat crab for dinner!” I agree – reading food blogs is entirely dangerous. To the point where I need to take. a. step. back.
I’ll try that on January 1. For now… let’s see what gluttonous dishes we can all come up with!
[K]
$5.99/ lb?? Fabulous!!!! He he… the holidays are here and there are gluttonous dishes to be had (and eaten!!)
Thank You!!! I just tried this recipe out to see if I can use it for one of my events & WOW! This will be a huge hit thanks to you:)
I will have to share a few of mine. My job is private catering for the Alaska Scallop Association & besides Weathervane Scallops I always have Alaskan Crab to prepare for my events.
Hi Mona!!
Yeah!! I am so glad that this recipe worked for you. Will check out the Alaska Scallop Association!!
Oh what a tasty find this recipe has been! Its a great dish for entertaining. As you can make it ahead it is fabulous for feeding a crowd. I enjoyed it so much I posted it on my blog. Thank you so much!
http://afracooking.wordpress.com/2012/04/20/miniature-crab-and-mushroom-cheesecakes/
I am so glad that you enjoyed it and happy that you are sharing it with others!!