Avocado Cheesecake

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Avocado Cheesecake
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Prep Time 20 minutes Cook Time 1 hour

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.

What you'll need

  • 2 ripe avocados, peeled and seeded
  • 16 oz reduced fat cream cheese
  • 1 1/2 cup sugar plus 1/4 cup for crust
  • 1 1/2 teaspoons vanilla extract
  • 4 eggs
  • zest of 1 large lime (approximately 1 tablespoon)
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • non-stick cooking spray or butter to grease pan

How to make it

  1. Preheat oven to 300° F.

  2. In a medium mixing bowl, combine graham cracker crumbs and 1/4 cup sugar.

  3. Add butter to crumb/sugar mixture and stir, combining with a spoon.

  4. Grease bottom and sides of a 9-inch spring form baking pan.

  5. Place crumb mixture in pan and press the mixture evenly on the bottom of pan, going up to  about 1/4" on the sides.

  6. Bake for 7 minutes for crust to set.  Remove from oven and let cool.

  7. In a large mixing bowl, place cream cheese and mix with a hand mixer until smooth.

  8. Add avocado, 1 1/2 cup sugar and vanilla.  Mix until well combined.

  9. While mixing, carefully add eggs, one at a time until well combined.

  10. Run the mixture through a fine strainer into another bowl. 

  11. Fold in lemon zest and stir to combine.

  12. Carefully pour mixture in pan over crust, evenly smooth out to cover with a spatula.

  13. Bake for 1 hour.  Let cool at room temperature and refrigerate 3 hours before serving.

  14. Top with your favorite jam garnish with your favorite berry.


    Read more of Ericka's blog at Nibbles and Feasts!
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