Unexpected ingredients in a tasty dessert are always fun. I made this creamy cheesecake for a school function and the kids at the preschool ate every last bit of it. Little did they know there were a couple of plump avocados making this treat healthier and creamier than ever before. For moms and dads, enjoy this with a cup of strong espresso. It's a great balance of flavors.
Preheat oven to 300° F.
In a medium mixing bowl, combine graham cracker crumbs and 1/4 cup sugar.
Add butter to crumb/sugar mixture and stir, combining with a spoon.
Grease bottom and sides of a 9-inch spring form baking pan.
Place crumb mixture in pan and press the mixture evenly on the bottom of pan, going up to about 1/4" on the sides.
Bake for 7 minutes for crust to set. Remove from oven and let cool.
In a large mixing bowl, place cream cheese and mix with a hand mixer until smooth.
Add avocado, 1 1/2 cup sugar and vanilla. Mix until well combined.
While mixing, carefully add eggs, one at a time until well combined.
Run the mixture through a fine strainer into another bowl.
Fold in lemon zest and stir to combine.
Carefully pour mixture in pan over crust, evenly smooth out to cover with a spatula.
Bake for 1 hour. Let cool at room temperature and refrigerate 3 hours before serving.
Top with your favorite jam garnish with your favorite berry.