Shrimp Scampi Cheesecake appetizers

 vWhile there isn't a common recipe for

Shrimp Scampi Cheesecake appetizers, we can combine elements from both Shrimp Scampi and cheesecake appetizers to create a delicious and unique recipe. Here's a creative approach:

Ingredients:

• For the Crust:

  • 1 cup graham cracker crumbs
  • 2 tablespoons melted butter
  • 1/4 cup grated Parmesan cheese

• For the Cheesecake Filling:

  • 8 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 2 tablespoons ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon dried dill
  • 1/8 teaspoon garlic powder
  • Salt and pepper to taste

• For the Shrimp Scampi Topping:

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/4 cup chopped onion
  • 1/2 cup chopped cherry tomatoes
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • 1/4 teaspoon dried oregano
  • Pinch of red pepper flakes (optional)
  • 1/2 pound cooked and deveined shrimp
  • Fresh chopped parsley, for garnish

Instructions:

1. Prepare the Crust:

   • Preheat oven to 350°F (175°C).
   • In a medium bowl, combine graham cracker crumbs, melted butter, and grated Parmesan cheese. Mix well until crumbly.
   • Press the crumb mixture evenly into the bottom of a mini muffin tin or a small tart pan.
   • Bake for 10 minutes. Let cool slightly.

2. Make the Cheesecake Filling:

   • In a large bowl, beat together softened cream cheese, sour cream, ricotta cheese, and egg until smooth.
   • Stir in grated Parmesan cheese, dried dill, garlic powder, salt, and pepper. Mix until well combined.

3. Assemble the Appetizers:

   • Spoon the cheesecake filling into the cooled crusts, filling each cup or tartlet about 3/4 full.

4. Bake for 15-20 minutes, or until the edges are set and the center is slightly jiggly.

5. While the cheesecakes bake, prepare the Shrimp Scampi Topping:

   • In a small skillet, heat olive oil over medium heat. Add garlic and onion and cook until softened, about 2 minutes.
   • Add chopped cherry tomatoes and cook for another minute.
   • Pour in white wine and cook until slightly reduced, about 2 minutes.
   • Stir in heavy cream, oregano, and red pepper flakes (if using). Bring to a simmer and cook until the sauce thickens slightly, about 5 minutes.
   • Add cooked shrimp and heat through for 1-2 minutes.

6. Once the cheesecakes are done, take them out of the oven and top each one with a spoonful of the hot Shrimp Scampi mixture.

7. Garnish with fresh chopped parsley and serve warm.

Tips:

• You can use pre-made mini phyllo shells or wonton wrappers for the crust instead of graham crackers.
• If you don't have ricotta cheese, you can substitute it with an equal amount of more cream cheese.
• Feel free to adjust the amount of red pepper flakes for your desired level of spiciness.
• For a richer flavor, you can sprinkle the tops of the cheesecakes with shredded mozzarella cheese before baking the final time with the shrimp topping.
• You can also broil the cheesecakes for the last minute of cooking to add a touch of crisp to the tops.

This recipe offers a unique twist on appetizers, combining the creamy richness of cheesecake with the savory flavors of shrimp scampi. Enjoy!