Instructions
- Crust: combine crushed corn chips, shredded cheese (just the amount for the crust; you will use the more shredded cheese for the filling), and butter; press in the bottom and up sides of a lightly greased 9-inch springform pan.
- Bake at 325° for 10 minutes.
- Cool on a wire rack.
- Filling: beat cream cheese at medium speed with an electric mixer 3 minutes or until light and fluffy
- Add eggs, 1 at a time, beating well after each addition.
- Stir in remaining shredded cheese, garlic, and next 3 ingredients.
- Spread half of mixture in prepared pan.
- Arrange 1 sliced avocado over top, and spread with remaining cream cheese mixture.
- Bake cheesecake at 325° for 30 minutes.
- Cool 10 minutes on a wire rack.
- Gently run a knife around sides of pan.
- Cool completely.
- Spread sour cream evenly over top; cover with plastic wrap, and chill 8 hours.
- Topping: Arrange chopped bell pepper and remaining sliced avocado on top.
- Serve with corn chips.
Large avocados are recommended for this recipe. A large avocado, sometimes called a 40 count or 48 count avocado, averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition Information per Serving
There is no nutrition information available for this recipe.
Comments
Monterey Cheesecake
Delicious, easy to prepare. This is a tasty change from usual appetizers!
Submitted By: Priscilla - Jun 17, 2010
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