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Sweet Avocado Cheesecake with Pomegranates & Walnut Crust

Sweet Avocado Cheesecake with Walnut Crust and Pomegranate Seeds

My sister had just had a baby … she was in the hospital recovering and I get a text message from her at 5:38 am the next morning:

“For ur blog: avocado cheesecake. Saw in magazine. Looked wonderful.”

I know they keep you awake at ungodly hours in the hospital, but at 5:38 am she is thinking about cheesecake?

I set down my phone and went back to sleep … But when I woke up, I realized that my baby sister just had a baby … and she wants cheesecake … so I did what any good sister does … I drove to see her this weekend and made her cheesecake.

Actually, I didn’t make the cheesecake. I had several helpers. Baby’s older brother and sisters were lining up chairs in the kitchen to help me make it. There was barely room for me!

Our pretty green cheesecake turned out kind of messy and soft … it took a long time to set up and we had a hard time waiting for it. I think it didn’t set quite firmly enough because I didn’t get all the gelatin in there. I noticed it later when I was cleaning up … some of the gelatin got stuck in the spoon, some had stuck in the bowl I had mixed it in. If you make this cheesecake, make sure you put all the gelatin in, or if you can’t quite get it all out of the bowl, then cut back on the amount of milk. It doesn’t need to be QUITE that soft.

If you were worried about putting avocado in cheesecake, you really needn’t have bothered. The avocado lends such a lovely creamy texture. It might sound a little odd, but when you taste it, you will think it’s marvelous. It is creamy and sweet and delicious.

Sweet Avocado Cheesecake with Walnut Crust and Pomegranate Seeds

Sweet Avocado Cheesecake with Pomegranates & Walnut Crust

Adapted from The Amazing Avocado

Crust:

  • 3/4 cup ground walnuts
  • 1 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 2 tablespoons light butter

Filling:

  • 1 envelope unflavored gelatin
  •  1 1/2 cups skim milk
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 fully ripened Avocados
  • 4 ounces fat-free cream cheese
  • 4 ounces light cream cheese
  • 1/8 cup lime juice
Topping: pomegranate seeds and chopped mango — or a raspberry sauce would be lovely with it too

Directions:

Heat oven to 350°F.  In food processor, pulse walnuts until finely ground. Add graham cracker crumbs and sugar; pulse just until combined. Add butter and water; pulse until ingredients are thoroughly combined and resemble wet sand. Press into bottom of an 8 1/2-inch springform pan. I found I had plenty of crust mixture to fill two smaller pans: a medium sized (7 1/2 inch?) and a little 5-inch springform pan.

Walnut Graham Cracker Crust

Bake 20 minutes; cool completely.

I used the larger of the two pans for this cheesecake … and saved the little one for another purpose.

Now for the sweet avocado cheesecake filling:

  1. In a measuring cup or small bowl, combine gelatin with 2 tablespoons water; let stand for 5 minutes.
  2. In a saucepan, heat the milk, 1/2 cup sugar, and vanilla until good and hot. Add gelatin; simmer until gelatin has completely dissolved, about 1 minute.
  3. In food processor or blender, combine avocados, cream cheese, lime juice and milk mixture until smooth.
  4. Pour into baked crust (it was enough to fill a 7 1/2 inch pan–if you want a larger cheesecake, you may want to make more filling); cover and refrigerate at least 2 hours or until set. (for us it took much longer than 2 hours … really it wasn’t ready till the next morning …)
  5. Remove side of pan; cut cheesecake into 10 slices. Serve with pomegranate seeds and chopped mangoes or drizzle with raspberry sauce, if desired.

Cover and refrigerate any leftovers. The top will likely discolor a bit from the avocado. Don’t get too worried about that … it’s normal and won’t affect the flavor.
Sweet Avocado Cheesecake with Walnut Crust

This recipe was shared at Trick or Treat TuesdaysKatherine Martinelli’s Mango Bloghop and It’s a Keeper Thursdays.

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7 responses

  1. So I stopped by to make sure I was subscribed to your RSS feeds…..Holy Cats, perfect day to stop by!!!!! This cheesecake looks AMAZING:-) Your a wonderful Sister for making this beautiful mix of flavors cheesecake! Congrats to your Sister:-) Hugs, Terra

    January 2, 2012 at 12:52 pm

  2. Thank you so much Terra! We did love the cheesecake. I left it with her so now I have none … ah well, that means I’m off on some new food adventures! I’m so glad you stopped by :)

    January 2, 2012 at 1:11 pm

  3. First of all – you are a WONDERFUL sister AND – your sister is crazy! :) I bet you two have had a lot of fun through the years! No, I would never have thought of using avocado in cheesecake, but it sure looks great and you’re a good sell. Not a big cheesecake fan, but this looks quite interesting. Thanks for sharing and congratulations to your sister!

    January 2, 2012 at 5:05 pm

  4. What a cool idea for a cheesecake! I heart anything with avocados.

    January 3, 2012 at 7:46 pm

    • Ann

      It was totally my sister’s idea … but it was such a neat cheesecake. I loved the pretty light green color of it.

      January 4, 2012 at 9:28 am

  5. Pingback: Spicy Mexican Avocado Cheesecake (Appetizer/Dip) « Sumptuous Spoonfuls

  6. I would never have thought about avocado in a cheesecake…but it definitely has me intrigued. Thank you for sharing!!!

    January 4, 2012 at 11:33 am

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