Elevate the classic stuffed potato with a twist in this extraordinary recipe! Featuring a decadent blend of shrimp, lobster, and a velvety Cajun sauce enriched with brandy and sherry, this dish is a true culinary delight.

Leeks, green onions, cheese, and garlic contribute to the robust flavor profile, showcasing the Cajun inspiration in every delectable bite. While lobster season is ideal for crafting these loaded potatoes, feel free to enjoy them year-round by using frozen seafood or any available shrimp and lobster variations.

The Loaded Potatoes, though resembling a buffet, transform into an elegant dinner party centerpiece when paired with exquisite seafood and a luscious creamy sauce, ensuring a delightful dining experience.

Ingredients:

• 2 cups crumbled graham crackers
• ½ cup packed light brown sugar
• 1 cup unsalted butter, melted
• Pecan Filling:
• ½ cup salted butter
• 1 tsp vanilla
• 2 eggs
• 1 cup light corn syrup
• 1 cup granulated white sugar
• 1 ½ cups chopped pecans

Cheesecake:

• 16 ounces soft cream cheese
• 1 cup granulated sugar
• ½ teaspoon salt
• 1 tsp flour
• 1 tablespoon vanilla
• 3 eggs
• ½ cup sour cream
• Pecan Filling (Cheesecake layer):
• ½ cup light brown sugar
• ½ teaspoon vanilla extract
• ½ cup heavy cream
• 1 cup chopped pecans

Instructions:

Step 1:

Preheat the oven to 325°F.

Line a 9-inch pan with parchment paper and lightly spray.

Prepare the crust and press it into the springform pan, extending partially up the sides.

Freeze the crust while you prepare the filling.

Step 2:

Melt butter in a saucepan over low heat.

Combine sugar, corn syrup, eggs, vanilla, and nuts (avoid adding eggs first).

Stir constantly until well blended, simmer until thickened.

Pour the pecan filling into the prepared crust and set aside.

Step 3:

Whisk cream cheese and sugar, add salt and flour.

Incorporate vanilla, eggs (one at a time), and sour cream—avoid overmixing.

Pour the cheesecake mixture over the pecan filling in the pan.

Wrap the bottom of the springform pan tightly with aluminum foil, placing it in a larger pan for a water bath.

Bake for 1 hour until the cheesecake is slightly jiggly.

Step 4:

Turn off the oven, leave the cheesecake for 30 minutes, then crack the door and leave it for an additional 30 minutes to cool.

Once cooled, wrap the cheesecake tightly in plastic wrap and refrigerate overnight.

Step 5:

Remove the cheesecake from the springform pan the next day.

Step 6:

In a skillet, melt butter and brown sugar, simmer for 2-3 minutes until thickened.

Remove from heat, stir in heavy cream and vanilla.

Spread this layer on the cheesecake.

Enjoy!