Ingredients
-
-
1 1/2
-
1/4
-
2
-
-
2
-
2
-
2 1/2
-
1
-
1
-
1/4
-
1/4
-
1
-
1
-
Directions
Monterey Cheesecake, Large avocados are recommended for this recipe A large avocado averages about 8 ounces If using smaller or larger size avocados adjust the quantity accordingly Chill time not included , Large avocados are recommended for this recipe A large avocado averages about 8 ounces If using smaller or larger size avocados adjust the quantity accordingly Chill time not included
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Steps
|
1
Done
|
Combine Crushed Corn Chips, 1/4 Cup Shredded Cheese and Butter; Press in the Bottom and Up Sides of a Lightly Greased 9-Inch Springform Pan. |
|
2
Done
|
Bake at 325 For 10 Minutes. |
|
3
Done
|
Cool on a Wire Rack. |
|
4
Done
|
Beat Cream Cheese at Medium Speed With an Electric Mixer 3 Minutes or Until Light and Fluffy. |
|
5
Done
|
Add Eggs, 1 at a Time, Beating Well After Each Addition. |
|
6
Done
|
Stir in Remaining 2 1/2 Cups Shredded Cheese, Garlic, Cumin, Salt and Red Pepper. |
|
7
Done
|
Spread Half of Mixture in Prepared Pan. |
|
8
Done
|
Arrange 1 Sliced Avocado Over Top, and Spread With Remaining Cream Cheese Mixture. |
|
9
Done
|
Bake Cheesecake at 325 For 30-35 Minutes. |
|
10
Done
|
Cool 10 Minutes on a Wire Rack. |
|
11
Done
|
Gently Run a Knife Around Sides of Pan. |
|
12
Done
|
Cool Completely. |
|
13
Done
|
Spread Sour Cream Evenly Over Top; Cover With Plastic Wrap and Chill 8 Hours. |
|
14
Done
|
Arrange Chopped Bell Pepper and Remaining Sliced Avocado on Top. |
|
15
Done
|
Serve With Corn Chips. |
