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Andouille & Smoked Cheddar Savory Cheesecake

Adapting a classic Southern appetizer taking out the pork to create this Andouille & Smoked Cheddar Savory Cheesecake. Impress your guests with the look.

Course Appetizer
Cuisine Appetizer, cheese, cheesecake, Gluten free, Southern Food
Keyword andouille, appetizer, cheese, cheesecake, gluten free, Southern Food
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 people
Author Feed Your Soul Too

Ingredients

Crust

  • 2 Cups Gluten free bread crumbs
  • 1 Cup Parmesan cheese
  • 1 Tbsp Fresh thyme
  • 1 Tbsp Fresh parsley
  • 1/2 Cup Butter melted
  • 1 Tsp Black pepper

Filling

  • 1 Tbsp Butter
  • 1 1/2 Cups Chicken andouille sausage diced
  • 1/2 Cup Onion diced
  • 1 Tbsp Garlic minced
  • 1/2 Lb Cream cheese
  • 1/2 Lb Smoked cheddar cheese grated
  • 3 Whole Eggs
  • 2 Whole Yolks
  • 1/4 Cup Sour cream
  • 1/2 Tsp Salt
  • 1 Tsp Creole seasoning
  • 1/4 Tsp Black pepper
  • 1/4 Tsp Cayenne pepper
  • 1 Tbsp Worcestershire sauce

Instructions

Crust

  1. Pre-heat oven to 275 degrees. Combine all the ingredients in a bowl. Mix well and then pour into a springform pan. Press down so the crust is firm and push up the sides of the pan as well. Bake crust for 5 minutes.

    Meanwhile, in a skillet, melt the butter and cook the andouille and onions for 3 - 4 minutes. Add the garlic and cook for another minute. Allow to cool.

    In a blender, mix the cream cheese and smoked cheddar cheese until combined. Move to a bowl and add the eggs mixing them well. Add the remaining ingredients and the andouille onion mixture. Mix well.

    Pour the filling mixture into the springform pan and bake for 45 - 60 minutes. When done, remove from the oven and allow to cool. This dish can be served warm or at room temperature.

    Serve and enjoy!