Avocado Cheesecake
Recipe Description
Tangy tasting cheesecake!Ingredients
- 2 cups graham cracker crumbs
- 1? cups pinion nuts (pine nuts), ground
- ½ cup butter, melted
- 2 Hass avocado|California avocados, peeled, pitted, and mashed
- 2 bricks of cream cheese, room temperature
- 1 cup granulated sugar|sugar
- 3 eggs
- 1 tbsp lime zest
- ¼ cup lime juice, freshly squeezed
- 2 tsp vanilla extract
- ? cups heavy cream, whipped to soft peaks
- 3 cups sour cream
- 2 tbsp granulated sugar|sugar
- 3 tsp vanilla extract
- Preheat the oven to 350°F.
- In a medium bowl, place the graham cracker crumbs, the 1? cups of ground pinion nuts, and the melted butter.
- Mix the ingredients together well.
- On the bottom and sides of a 9" spring-form pan, place the graham cracker mixture and press it down firmly to make a crust.
- In a large mixing bowl, place the California avocados, cream cheese, and the 1 cup of granulated sugar|sugar.
- cream the ingredients together well.
- While mixing constantly, add the eggs one at a time.
- Add the lime zest, lime juice, and the 2 tsps of vanilla extract.
- Mix the ingredients together.
- Add the whipped cream and fold it in.
- Pour the batter into the pan.
- Bake the cheesecake for 30 minutes.
- Remove it from the oven (leave the oven on) and let it sit for 10 minutes.
- In a small bowl, place the sour cream, 2 tbsps of granulated sugar|sugar, and the 1 tsp of vanilla extract.
- Mix the ingredients together.
- Spread the sour cream mixture on top of the cheesecake.
- Return the cheesecake to the oven and bake it for 5 minutes.
- Remove the cheesecake from the oven and let it cool for 6-8 hours, or until it is firm.
This article uses material from the "Avocado Cheesecake" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
