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

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!

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

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

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!!!

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

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.

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.

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.

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.

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

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?

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

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.

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."

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