Reviewed: Feb. 14, 2009

These are excellent! Great party appetizer.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

WILLDRA

Cooking Level: Expert

Home Town: Dacula, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 31, 2009

I make this for every party and people LOVE it. It's gone almost immediately. I did take the suggestions of other reviewers and use Phyllo Shells. It makes for the perfect appetizer!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

twinekg

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2009

AMAZING! People accused me of buying these and didn't believe I made them! I also used the mini filo shells as many suggested.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

oraclesarge

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2008

This was a great find, however I am altering it the next time I make it. There is WAY to much cheese for the amount of shrimp. I am going to do the following: add another pound of shrimp, add a couple cans of real lump crab, add another onion and carmalize them, add a little more garlic, use one smoked gouda and one regular, and call this Shrimp Scampi Rangoon. I made this for Thanksgiving and put them in the phyllo shells I made in the mini muffin pans. I made 4 dozen and still have half of the mixture left. I used the other half of the mixture the next day. I poured it in a glass dish and baked it. I got a lot of compliments on both and several people asked for the recipe. I dont think there is enough meat in it. When I was filling my phyllo cups I was trying to put a shrimp peice in each cup and I found myself digging around in the mixture looking for them. All in all this was good. It does make a ton, but it saves well in the fridge. Looking forward to the next time I make it!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

ValleyGirl

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2008

Wonderful, when you don't have much time to impress, this recipe will save you.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Bodie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 29, 2008

These were good but next time I will use a different type of cheese. The smoked gouda was overpowering.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NYJEN

Cooking Level: Expert

Home Town: New Rochelle, New York, USA

Living In: Saugerties, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2008

WOW! These were THE hit of my party! Everyone absolutely loved them & kept coming back for more! It does make a lot . . . I made 45 in mini phyllo cups, then baked some in a small pie plate to use as a dip and I still have about half of it left. I'm freezing the leftovers to use next week for my book club. I sure hope it freezes well! This is fantastic!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Housie

Cooking Level: Expert

Living In: Dallas, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2008

My family loves this recipe and requests it every christmas eve. I always make it in individual little phillo cups (sometimes used for mini cheesecakes) instead of big pastry puffs. This way it's a simple little appeziter to pop while you mingle at a party. I found you can make the filling a day ahead to save time. ENOJOY this is fantastic

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CARLYDBRADY

Cooking Level: Expert

Home Town: Chesaning, Michigan, USA

Living In: Grand Rapids, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2008

These are great. I have used both the phyllo cups and also the new mini puff pastry shells. I use half regular gouda and half smoked.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sue

Cooking Level: Intermediate

Living In: Randolph, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 15, 2008

Wowzers this is amazing. I've made it for 2 Christmas parties in a row. People can't get enough of it. There is waaaaay more filling than pastry cups, so like everyone says, either double the pastry or cut the filling quantity in half.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CMeCook

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 28, 2007

This is a staple recipe for any of our holiday parties. I use the mini phyllo cups and have always got many requests for the recipe. It does make a lot but the mix freezes very well for several months. Well worth the effort and cost.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sue

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2007

I made these in the prebaked fillo cups for two Christmas parties. At the one they ate every single morsel, but no comments. (Lots of people not a lot of food.) At the other party, ladies only, lots of food, lots of these leftover and still no comments about this recipe. I wasn't crazy about them either. Later I tried some of the unbaked leftovers (without the fillo cups) I had frozen as a dip. Weird eggy quiche like consistancy, although good flavor. I was not going to give up on this recipe, and I personally am not crazy about fillo and didn't want to use the puff pastry cups, so I took egg roll skins and cut them in quarters. Layered two squares opposite each in a flower pattern and put them in mini muffin tins. What a difference this "cheesecake" is in these. Very good and pretty this way. I felt the fillo took away from the taste - not enough filling to dough ratio and the egg roll wrappers just gave it a nice cup to be in with a little crunch with the "petals" sticking out the top. Baked at 350 for 10 minutes an they browned up perfectly.

Was this review helpful? [ YES ]
25 users found this review helpful

Reviewer:

joypip

Cooking Level: Expert

Home Town: Puyallup, Washington, USA

Living In: Wenatchee, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2007

Great... I agree the scale is off, use either twice the pastry of 1/2 the recipie.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SPOW

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2007

I made these for a friend's birthday over the holidays last year and they were fantastic! I had to shoo my husband away from eating them all. They were very rich tasting but expensive as others have mentioned. So worth it though! I should note that I did not use the onions as we do not like onions and I would agree with everyone else to use the phyllo sheets and cut them smaller rather than the big phyllo cups. And yes, the name isn't accurate using "cheesecake" but the person submitting it probably had to call it something right?

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Andi

Cooking Level: Intermediate

Home Town: Apple Valley, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2007

I made these and used won ton wrappers with my mini muffin pans and they turned out fantastic. I used half smoked gouda and half regular gouda. I also used a 5 inch springform pan with a cracker crust and it was very tasty but the presentation wasn't the best. Next time I will just bake it in a dish and serve with crackers. TRY IT YOU WON'T BE DISAPPOINTED

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

einygav15

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Novato, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 12, 2007

This is the perfect recipe for special occasions. I used regular gouda instead of smoked, and halved the recipe and still had tons left over. Next time I will probably quarter the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KBURRILL16

Cooking Level: Intermediate

Home Town: Greenville, Wisconsin, USA

Living In: Hortonville, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2007

I also used the pre-made mini phillo dough shells. I thought this tasted great. My hubby and others were not as impressed....thought they were good, but not "to die for."

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

G.J.

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2007

These disappeared in minutes. They wanted to know where the rest of them were? They actually looked in the oven to see if there were more! I made them with mini cupcake pan and just 3 layers of phyllo dough (each layer brushed with melted butter/evoo combo) This will be at EVERY party I throw! I think I'd make it as a tart also

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

echomoon

Cooking Level: Expert

Home Town: Cando, North Dakota, USA

Living In: Antioch, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 3, 2007

I made this for New Years Eve. Great recipe; smoked gouda a must; made way too much. I used the puff pastry in the freezer section (6 per pkg), which made them a meal. I'll look for the smaller appetizer sized ones next time. I cut the recipe in half and I still had way too much. I put the rest in a container, heated it up the next night and served it with bread (bagette). Yum. Thank you...this is definitely a keeper!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tlechien

Cooking Level: Intermediate

Home Town: Lakeside, California, USA

Living In: El Cajon, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2007

I made this to bring to a New Year's party and they were a huge hit!! I did make a few changes, though. I used regular Gouda, not smoked and sprinkled a little cayenne pepper over top before baking. I used the mini fillo dough cups from the freezer section of the grocery store and they were perfect! I know I will be making these again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Anya

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Shrimp Scampi Cheesecake Appetizer

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!