Alligator Cheesecake Recipe

1. Preheat the oven to 350°F (175°C). Lightly butter a 9-inch springform pan and set aside.

2. Combine the crushed butter crackers and chopped pecans in a medium bowl. Add the melted butter, sugar, and salt; stir until the mixture is evenly moistened and holds together when pressed.

3. Press the crumb mixture firmly and evenly onto the bottom (and about 1/2 inch up the side, optional) of the prepared springform pan using the bottom of a measuring cup or glass to compact it.

4. Bake the crust for 10 minutes, then remove from oven and let cool while preparing the filling. Leave oven on.

5. Preheat a skillet over medium heat. Add the crumbled alligator sausage and cook, breaking up with a spatula, until just cooked through and lightly browned, about 6–8 minutes. Transfer to a paper towel–lined plate to drain and cool slightly.

6. Using the same skillet, add 1 tablespoon neutral oil if needed, then add the minced shallots and sauté over medium-low heat until softened and translucent, about 3 minutes. Add the minced garlic and cook 30 seconds more until fragrant. Remove from heat and let cool 2 minutes.

7. In a large bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

8. Add the sour cream and beaten eggs one at a time, mixing on low speed until just combined after each addition. Do not overmix.

9. Fold in the cooked alligator sausage, sautéed shallot-and-garlic mixture, grated Parmesan, hot sauce, Worcestershire, black pepper, kosher salt, and chopped chives. Mix gently until evenly incorporated.

10. Pour the filling into the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any large air pockets.

11. Place the springform pan on a baking sheet and bake at 350°F (175°C) for 40–50 minutes, or until the edges are set and the center still has a slight wobble (it will continue to firm as it cools). If the crust or top begins to brown too quickly, tent loosely with foil.

12. Remove from the oven and allow to cool on a wire rack for 1 hour. Then refrigerate uncovered for at least 4 hours, preferably overnight, to set thoroughly.

13. While the cheesecake is chilling (or up to one day ahead), prepare the coulis. Combine the drained roasted red peppers, olive oil, red wine vinegar, honey, smoked paprika, salt, black pepper, and lemon juice in a blender or food processor.

14. Blend until smooth. If the coulis is too thick, add water 1 tablespoon at a time until you reach a pourable but slightly thick sauce (about 1–2 tablespoons). Taste and adjust seasoning.

15. Transfer the coulis to a small container and refrigerate until ready to serve. The coulis can be made up to 3 days ahead and kept chilled.

16. Remove the chilled cheesecake from the refrigerator and run a thin-bladed knife around the edge before releasing the springform ring.

17. Place the cheesecake on a serving platter. Spoon or drizzle the roasted red pepper coulis around the base or in a shallow pool on top, depending on presentation preference. For slices, drizzle each slice with coulis.

18. Scatter toasted chopped pecans, snipped fresh chives, and microgreens or baby arugula over the top for texture and color. Cut into 12 generous appetizer portions or 8 larger slices.

19. Serve chilled or at cool room temperature. Leftovers keep refrigerated, covered, for up to 3 days; drizzle with additional coulis before serving.