because what is life without good food?

Spicy Mexican Avocado Cheesecake (Appetizer/Dip)

Spicy Mexican Avocado Cheesecake Appetizer

This cheesecake doesn’t get eaten like a cake … it is really a dip. A spicy, creamy, avocado dip. Perfect for a party. I know, New Year’s is over and everyone is done partying and onto their New Year’s Resolutions (which often somehow don’t seem like very much fun). Well, for me, January is a party month because it’s my birthday month. So I hope you will pardon me while I continue the celebration of life …

You see, when the crust from my sweet avocado cheesecake made enough for two cheesecakes (a larger one and a smaller one), but the filling only filled the larger one, I remembered this: when I was mentioning the avocado cheesecake to my foodie friends on facebook, a couple thought maybe it would be a savory cheesecake. I embraced that savory cheesecake idea and consulted my friend Google to find me one. It wasn’t long till I found a recipe and with the help of my sister’s blender, in just a few minutes, the 2nd cheesecake was in the oven.

Spicy Mexican Avocado Cheesecake

Spicy Mexican Avocado Cheesecake (Appetizer)

Adapted from Frugal Foodie Family

Makes 1 small 5-inch cheesecake. If you want a larger cheesecake, make a double batch of the filling.

Crust:

For the crust, remember that mini-crust from my sweet avocado cheesecake? I used that crust for this … I thought the sweet with the hot spicy filling would go well, but honestly it was a little too sweet for this savory filling. I think it would work better if you cut out the sugar and use a salty or cheese cracker in place of the graham crackers. Or try the tortilla crust from Frugal Foodie Family. Cut the recipe in half to make this smaller cheesecake.

Filling:

  • 4 oz. fat-free cream cheese
  • 4 oz. light cream cheese
  • 1 reduced fat cheddar cheese stick (or a bit of shredded extra sharp cheddar cheese)
  • 1 ripe avocado, pitted
  • 1/4 cup lowfat greek yogurt
  • 1 egg and 1 egg white
  • 1 jalapeno
  • For topping: greek yogurt, shredded cheese, salsa, onion, bacon, olives, tomato, lettuce, corn, black beans … basically anything Mexican! I threw together a few things I could find in my sister’s kitchen
  • Crackers or tortilla chips for dipping

Directions:

  1. Preheat oven to 350 degrees.  Make the crust. Crust options:
    1. Use 1/2 the batch of the walnut crust except cut out all the sugar and use salty or cheese crackers in place of the graham crackers.
    2. Use 1/2 a batch of the tortilla crust from Frugal Foodie Family
  2. In a blender or food processor, combine all the filling ingredients and blend until smooth. Pour the mixture over crust and spread evenly.  Place pan on a baking sheet and bake about 20 minutes or until set.
  3. Cool to room temperature and chill.
  4. Top with your desired toppings.  I spread the top with greek yogurt, then a layer of salsa, then shredded cheese, lettuce, onion, and corn.
  5. Serve with crackers or tortilla chips.

Spicy Mexican Avocado Cheesecake DIP

This recipe was shared at Cast Party WednesdaysIt’s a Keeper ThursdaysFull Plate Thursdays,  Tastetastic ThursdaysFoodie Fridays, and Katherine Martinelli’s DIY blog hop.

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8 responses

  1. Wow this is interesting. I could eat some right now. I would probably for with the cracker as the crust for this . Very cool idea.

    January 4, 2012 at 12:14 pm

  2. Love the idea of serving a cheesecake for a starter/dip type thing… so cool :) Looks beautiful too!

    January 4, 2012 at 6:49 pm

  3. Glad you went the savory route! Looks scrumptious!

    January 6, 2012 at 9:46 am

  4. You had me at Mexican. LOL Thanks for bringing this to Foodie Friday. I am pinning it to my appetizer board and I tweeted. :)

    January 6, 2012 at 9:57 pm

  5. This is a great appetizer and perfect for a Super Bowl Party that will be coming up soon. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    January 8, 2012 at 12:06 pm

  6. Pingback: Lady Behind the Curtain » Party Round Up – Beverages & Appetizers (Cast Party #22)

  7. I’m with Charles and then some… I love savory cheesecake apps anyway, but THIS one got me! Only because I’m an avocado aficionado (or would that be aficionada?) anyway! And a Tex-Mex nut as well. I do not jest when I say that this recipe makes my heart beat faster and my mouth water. And I just happen to have 3 perfectly ripe avocados on my kitchen counter! But no cream cheese….. shucks. Holy Guacamole will be just fine for this evening to go along with Spicy Lime Catfish Po” Boys, but I’ll be making this cheesecake ASAP even if I have to throw a party for myself! Thanks Ann! :)

    March 23, 2012 at 4:17 pm

    • Ann

      Oh darn! Well I assure you it’s scrumptious … and spicy! I would recommend using the tortilla chip crust. The crust I used was a bit too sweet with the spicy cheesecake.

      March 23, 2012 at 4:34 pm

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