MONTEREY CHEESECAKE

Recipe Provided By the California Avocado Commission

Shopping List

  • 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