Savory Crawfish and Andouille Cheesecake

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By Chef Frank Taylor
Makes 1 cheesecake


  1. 1 ½ pounds cream cheese
  2. 1 pound smoked Gouda cheese
  3. 1 pound Andouille sausage
  4. 1 pound crawfish tails
  5. 1 green pepper
  6. 1 red pepper
  7. 1 yellow onion
  8. 1 tablespoon garlic (minced)
  9. 1 teaspoon Worcestershire sauce
  10. ¼ teaspoon Tobasco sauce
  11. 4 eggs (2 yolks from crust)
  12. Salt and white pepper


  1. ¼ pound butter, melted
  2. 1 cup parmesan cheese, grated
  3. 2 cups panko bread crumbs
  4. 2 egg whites (save yolks for cake)


  1. Saute sausage then add onions until translucent.
  2. Add peppers and garlic and cook an additional 2-3 minutes.
  3. Drain mixture and spread on sheet pan to cool.
  4. In a mixer, whip cream cheese until smooth, add gouda cheese and continue to mix until incorporated.
  5. Drain and squeeze most of the juice from the crawfish tails and add with the sausage/onion/pepper mixture to cream cheese. Avoid over-mixing at this point.
  6. Turn to lowest setting, add salt, pepper, Worcestershire and Tobasco.
  7. Add one egg at a time.
  8. For crust, mix all ingredients and pack tight in a 9 inch by 3 inch spring form pan and bake at 400 for 10 minutes until crust starts to brown.
  9. Spray pan with non-stick spray and fill with mixture, should be ½ inch from rim.
  10. Bake in a water bath at 300 degrees for 2 hours. May need additional 10-15 minutes.
  11. Serve warm with homemade ketchup or coulis.

Recipe compliments of Global Grill, Pensacola, Florida

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