California Avocado Recipe Cards

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MONTEREY CHEESECAKE

Recipe Provided By the California Avocado Commission

1
Preparation: 0 min
Cook Time: 0 min
Total Time: 0 min
Serves: 25

Ingredients

  • 1.5001 ½ cup finely crushed corn chips
  • 0.250¼ cup shredded Monterey Jack cheese with peppers
  • 2.0002 Tbsp. butter, melted
  • 0.000

    Filling

  • 2.0002 (8 oz.) packages cream cheese, softened
  • 2.0002 large eggs
  • 1.0001 garlic clove, pressed
  • 1.0001 tsp. ground cumin
  • 0.250¼ tsp. salt
  • 0.250¼ tsp. ground red pepper
  • 1.0001 ripe Fresh California Avocado, peeled and sliced
  • 8.0008 oz. sour cream
  • 0.000 Clear plastic wrap
  • 0.000

    Topping (Prepare just before serving)

  • 1.0001 small red bell pepper, chopped
  • 0.000 Large corn chips to serve along with the Monterey Cheesecake
  • 2.5002 ½ cup shredded Monterey Jack cheese with peppers
  • 2.0002 ripe Fresh California Avocados, peeled and sliced

Instructions

  1. 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.
  2. Bake at 325° for 10 minutes.
  3. Cool on a wire rack.
  4. Filling: beat cream cheese at medium speed with an electric mixer 3 minutes or until light and fluffy
  5. Add eggs, 1 at a time, beating well after each addition.
  6. Stir in remaining shredded cheese, garlic, and next 3 ingredients.
  7. Spread half of mixture in prepared pan.
  8. Arrange 1 sliced avocado over top, and spread with remaining cream cheese mixture.
  9. Bake cheesecake at 325° for 30 minutes.
  10. Cool 10 minutes on a wire rack.
  11. Gently run a knife around sides of pan.
  12. Cool completely.
  13. Spread sour cream evenly over top; cover with plastic wrap, and chill 8 hours.
  14. Topping: Arrange chopped bell pepper and remaining sliced avocado on top.
  15. 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.
© 2012 California Avocado Commission