Crust: Mix Bisquick and 1 egg. Spread into pie plate sprayed with Pam and up the sides 1/2 inch. Use extra Bisquick on your fingertips to make it spread easily
Filling: Mix cream cheese and 1 egg until smooth. Add minced onion, cayenne pepper, celery flakes and garlic powder. Fold in drained shrimp and bell pepper. Make sure to remove as much moisture from the bell pepper and shrimp as possible, as cheesecake is "water" sensitive (hence all the dried ingredients). Pour into crust.
Bake at 350 F for 50-60 minutes. Cool 15-20 minutes before cutting.
Serve with a salad and a glass of wine, if desired.
A refrigerated pie crust is interchangeable with the Bisquick option, whatever you have handy. No top crust needed!
Mix this one up and throw it in the oven....Make the salad and visit with your family or guests while it is cooking....you'll look like a real gourmet when this savory cheesecake is served!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (137g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 252 (71%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 201.3mg||62 %|
|Sodium 419.6mg||14 %|
|Potassium 201.5mg||5 %|
|Total Carbohydrate 14g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 13.2g|
|Protein 11.9g||17 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 353
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