Creole Cheesecake Recipe

Cook sausage

Heat a large skillet over medium heat. Add the diced Andouille sausage and cook, stirring occasionally, until browned and some fat renders, about 6–8 minutes. Use a slotted spoon to transfer most of the sausage to a paper-towel-lined plate, leaving about 1 tablespoon of drippings in the skillet. Reserve the cooked sausage for folding into the batter later.

Sauté vegetables

Add the unsalted butter to the skillet with the drippings and melt over medium heat. Add the diced onion, red bell pepper, and celery. Cook, stirring occasionally, until the vegetables are softened and beginning to caramelize, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant. Stir in the chopped parsley, thinly sliced green onions (reserve a small amount for garnish), and hot sauce if using. Taste and season lightly with salt and pepper. Remove from heat and allow the filling to cool to room temperature (about 15 minutes).

Prepare oven and pan

Preheat the oven to 325°F (163°C). Butter a 9-inch springform pan or well-greased ovenproof dish. If using a springform pan, wrap the outside in a double layer of heavy-duty foil to prevent water from seeping in if you choose a water bath.

Beat cream cheese mixture

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until smooth and free of lumps, 2–3 minutes. Add the sour cream and mayonnaise and beat until fully combined and smooth, scraping the bowl as needed.

Add eggs and seasonings

Add the eggs one at a time, beating briefly after each addition just until incorporated. Do not overmix. Mix in the shredded smoked gouda, creole seasoning, black pepper, and Kosher salt until evenly distributed.

Fold in cooked filling

Fold the cooled Andouille and vegetable mixture into the cheesecake batter with a spatula until evenly dispersed. Reserve about 1/4 cup of the cooked sausage/vegetable mixture to sprinkle on top before baking, if desired.

Transfer to pan and top

Spoon the batter into the prepared pan and smooth the top. Sprinkle the reserved sausage/vegetable mixture and the 1 cup shredded or sliced smoked gouda evenly over the top.

Bake in water bath (optional) or direct

Place the pan in a larger roasting pan. For a water bath: carefully pour hot water into the roasting pan to come about halfway up the sides of the springform pan. Bake in the preheated oven until the center is set but still slightly wobbly, about 55–65 minutes. If not using a water bath, bake on the middle rack for about 50–60 minutes, checking after 45 minutes. The internal temperature should be around 150–155°F (65–68°C).

Cool and chill

Turn off the oven and crack the door; let the cheesecake cool in the oven for 45 minutes to reduce cracking. Remove from the oven, remove the foil (if used), and let cool to room temperature on a wire rack. Once cooled, refrigerate for at least 4 hours, preferably overnight, to firm up and allow flavors to meld.

Finish and garnish

About 20 minutes before serving, remove the cheesecake from the refrigerator to take the chill off. Sprinkle the top with the minced parsley and reserved thinly sliced green onion. If you prefer the top warmed and the cheese slightly melty, place the cheesecake under a hot broiler for 1–2 minutes while watching carefully; this step is optional.

Serve

Release the springform pan (if used) and transfer the cheesecake to a serving platter. Arrange warm pita chips or toasted baguette slices around the cheesecake for dipping. Provide a small spatula or spreader so guests can scoop servings onto chips. Store any leftovers covered in the refrigerator for up to 4 days.