Crab Corn Cheesecake

Crab Corn Filling

Ingredients

3  8oz. cream cheese, room temperature
2 cups Jumbo Lump Crab
1 cup frozen yellow corn
1 cup red onion, diced
1/2 cup green pepper, diced
1/2 cup red pepper, diced
1 tsp garlic paste
1 tsp Herb De Provence
3 eggs
1/4 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup grated Gruyere cheese
1 tsp salt
1/2 tsp pepper
1/2 stick unsalted butter
dill leaves for garnish

Cooking Tools

Spring form pan
Hand held mixer
Food processor
Large mixing bowl
Small mixing bowl
Skillet

Crust
Ingredients
1 cup Panko bread crumbs
1 cup walnuts, crumbs
3/4 cup Parmesan cheese
1/2 stick butter, melted

Directions
In a small mixing bowl, melt butter in a microwave. In a food processor, add walnut and pulse until it looks like bread crumbs. Add panko, walnut and Parmesan cheese into the bowl of melted butter and toss and well coated.  Line the bottom of a spring form pan with the bread crumbs evenly and use the bottom of a flat cup to press down on the bread crumbs and to seal the edges of the bottom rim.  Bake in a 350 Degree F oven for 10 minutes.

Directions
Preheat oven to 350 Degrees F., Par bake the crust in a spring form pan. Crust recipe ↙️ for 10 minutes, set aside to cool.  In a skillet, add; butter, red onions, corn, green pepper, red pepper, garlic paste, salt, pepper and Herb De Provence.  Saute mixture until vegetables are slightly tender, set aside to cool.  In a large mixing bowl, add; cream cheese, heavy cream and eggs and whip with a hand mixer until smooth.  Fold in crab, Parmesan cheese, Gruyere cheese and the cooled vegetable mixture.  Mix ingredients until fully incorporated.  Place cream cheese mixture into the cooled par baked spring form pan.  Bake at 350 Degrees F for 1 hour.  Set aside to cool until room temperature, This savory cheesecake need the extra time to set.  Garnish with dill and serve with a salad and some crusty bread!
Serves 8