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Posted by on Apr 18, 2013 in Appetizer, Breakfast/Brunch, Cajun, Easy, Entree, Featured, Gluten Free, Sauces | 12 comments

Mushroom Andouille Cheesecake with Creole Cream Sauce

Mushroom Andouille Cheesecake with Creole Cream Sauce

We go to this restaurant in New Orleans that has the most interesting menu!  They have all sorts of game (more than I’ve ever seen) but plenty of other really interesting dishes that are (so far) amazing!  I had a savory cheesecake there not long ago and couldn’t stop thinking about it.  Their version was shrimp and alligator sausage.  Don’t say yuck!  I know a savory cheesecake just sounds too out there for some but it wasn’t at all.  It was wonderful but I couldn’t easily get my hands on any alligator sausage so I decided to improvise.  I made Mushroom and Andouille and I have to say I came pretty darn close!!

mushroom andouille cheesecake

At this restaurant they serve their cheesecake as an appetizer and now I know why.  It’s super rich.  I wanted to make it for the fam as a dinner entree and serve it with a big green salad but you’d really need to cut just a sliver.  I loved it, we all did, and I will make it again but it’ll be for a dinner party.  For guests I want to impress and it’ll be a small first course.

Earlier this month OXO sent me some EGGcellent tools and I was so pumped to get to use them here!  I got this really cool egg white/yolk separator.  An omelet tool to help me flip them just perfectly (although in this task I found that it works great as a bowl scraper too-it has a pliable edge and harder side-LOVE), and an easy, handheld egg beater.  I ended up using all of them with this Mushroom Andouille Cheesecake!

oxo tools Guess what?  Did you know it’s pronounced ox-oh?  I didn’t.  I’ve always pronounced it by just saying the letters like O.X.O. but that’s not right.  Just a little FYI.  I love OXO!  Thanks for the tools guys!  I’ll use them always. 😀

Back to the yummy cheesecake.  It’s really very simple to make and you could use any ingredients you like if you’re not an andouille fan.  The crust is so super simple.  I used half panko bread crumbs and half parmesan cheese and put it in the bottom of a 9″ springform pan and left it alone.  I browned my sausage, added some butter and veggies, the cream cheese, eggs, seasonings, fun cheeses (y’all know I love my fun cheese) and poured the batter right on top of the unbaked crust.  I topped it with a little more parmesan and baked.  SO easy!

baked savory cheesecake


One definite word of caution.  DO NOT try and cut it while it’s hot.  It almost needs to be just barely warm or it WILL fall apart.  I learned the hard way.

I served it with an easy creole cream sauce and sprinkled some fresh chives on top.

Mushroom Andouille Cheesecake with Creole Cream Sauce


Mushroom Andouille Cheesecake with Creole Cream Sauce


  • 3/4 cup panko break crumbs
  • 3/4 cup shredded parmesan cheese plus extra for topping if desired
  • 1/2 red bell pepper, diced
  • 1 large shallot, diced
  • 1/2 pound andouille sausage, browned and drained
  • 1 stick butter
  • 8 punces mixed mushrooms, roughly chopped
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Tony Chacherie's (or any Cajun seasoning blend)
  • 3 egg yolks and 1 whole egg
  • 1/3 cup cream
  • 4-8 ounce bars cream cheese
  • 2 cups smoked gouda, shredded
  • 3/4 cup asiago fresco, shredded
  • For the Creole Cream Sauce
  • 1/3 cup cream cream
  • 2 tablespoons sour cream
  • 1 tablespoon prepared ranch dressing
  • 5 dashes worcestershire sauce
  • 1 tablespoon Tony Chacherie's Cajun seasoning
  • 2-3 dashes hot sauce (or more if desired)
  • fresh chives as garnish if desired.


  1. Preheat oven to 350.
  2. Spray a 9 inch spring form pan with cooking spray.
  3. Stir together parmesan and panko and pour evenly in the bottom of springform. Set aside.
  4. Brown andouille over medium heat in a large sauce pan with high sides until cooked through.
  5. remove from pan and drain.
  6. In same pan, melt butter.
  7. Add shallot and bell pepper and cook for 4-5 minutes until wilted.
  8. Add mushrooms and cook another 5 minutes until mushrooms are tender.
  9. Add garlic, salt, pepper and Cajun seasoning and cook 2 minutes.
  10. In a medium mixing bowl, beat together the cream cheese, eggs and cream.
  11. Slowly add cream cheese mixture, smoked gouda and asiago stirring constantly to the andouille mixture and stir until combined.
  12. Pour entire mixture in springform and bake 35-45 minutes until set.
  13. While cheesecake is baking, mix together ingredients for creole cream sauce by stirring them all together until blended and refrigerate until ready to use.
  14. Remove cheesecake when done and allow to cool almost completely before cutting.
  15. Top with fresh chives and cream sauce if desires.

Hope you enjoy it as much as we did!




  1. Were you at Jack-Imo’s in New Orleans? That’s the only place I’ve ever seen andoille cheesecake, and their menu is pretty darn unique. Man, you took me back! Awesome.
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    • That’s exactly the restaurant! I love how different their menu is. Although their cheesecake is shrimp and alligator sausage.

        • I think I’ve had it. There’s nothing I didn’t love!! The watermelon mojito is awesome, too. 🙂

  2. Could this be made ahead of time, refrigerated then brought to room temp to serve ?

    • Patty,
      I really don’t see why not although this savory cheesecake is something you would want to serve warm. You could always cut individual slices and plate them then microwave briefly right before serving. I had a good bit left over after I did this shoot and I warmed it up and ate it several times after and it was great. Hope this helps!!

  3. Hi,

    I was looking for a recipe for a seafood/shrimp cheesecake and found this one. Do you have a receipt for the seafood/shrimp cheesecake? What I had was in a heavy cream sauce and tasted as though it was finished off with a nice wine . . .

    • I don’t specifically but this recipe is versatile so there’s no reason you couldn’t swap seafood for the andouille. You could even swap some of the Cajun seasoning (or all) for a seafood seasoning mix like Old Bay or Seafood Magic. Wish I had something in writing for you though. Sorry. I rarely work from a recipe. I just jump in and start or take another recipe and change it all up. Hope this helped a little.

  4. Gonna make this for my gf and her family, but her mom only has a 10 and a quarter inch spring form pan. What do you think I need to adjust in regards to oven temp or cook time in order to keep it from getting to dry since it will be thinner? Thanks!

    • I would still cook at 350 but just watch it really carefully. I’m sure it’ll take 25 minutes or more but that’s about the time I’d start looking at it to remove. The center should still jiggle just a little when shaken and the sides will begin to slightly pull away. It will also of course turn slightly golden brown. Hope it turns out well!!!

  5. Is this andouille removed from casings, or does it come ground? I’m sorry,I’ve only seen it in casings.this looks fabulous.

    • Hi Pam! I guess I never explained that did I? Yes, I always remove the casing and crumble the sausage as it cooks. If you can purchase it pre-ground that would just save you a kind of yucky step. Hope you enjoy it. Savory cheesecakes are amazing. Feel free to experiment.

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