Peppered Shrimp Cheesecake Spread


1 cup dry bread crumbs

3 tablespoons butter, melted

2 8-ounce packages soft cream cheese

1 16-ounce container sour cream, divided

2 3-ounce packages goat or feta cheese

3 large eggs

3 tablespoons minced fresh oregano (or 1 teaspoon dried, ground)

2 tablespoons minced fresh thyme (or 1 teaspoon dried leaves)

1/2 cup chopped red bell pepper

1 pound shrimp, cooked, peeled and deveined


Preheat oven to 325 degrees F. Combine bread crumbs and butter and press

into bottoms of four (4-inch) spring form pans. Beat cream cheese, 1 cup

sour cream and goat cheese until smooth. Blend eggs in one at a time. Stir

in oregano, thyme and pepper, pour mixture into pans. Bake 30 minutes.

Cool, then cover and chill. When ready to serve chop all but 12 shrimp.

Mix chopped shrimp with remaining sour cream and top cakes; remove from

pans, garnish with remaining shrimp. Serve with cut vegetables and hard

bread or crackers.

15-18 appetizer servings

Note: We used the 4-inch spring form pans called for in this recipe, but if you can't find or don't want to buy them, you may bake 1 large cheesecake in an 8-inch spring form pan and increase the baking time to 55-65 minutes. Whichever size you use be sure to slide a knife between the side of the pan and cheesecake as soon as it comes out of the oven. This allows the cake to contract without sticking to the pan and cracking as it cools.