Avocado-Lime Cheesecake

 

Right now, I almost feel stuck in two different worlds.  I wake up with the weather near 40 degrees, and my kids want the heater on in the car on the way to school.  When I get in the car to pick them up, I have to switch over to the AC because the temperature is around 80 or so.  It’s so confusing because when I’m planning meals in the morning, I think about soups, and by the afternoon, I’m thinking I should’ve chosen a cooler pasta dish or something.

Well, so as far as desserts go, the limey-ness of this pie is just perfect for one of those in between afternoons.  It’s like your taste buds are calling out for summer to start!!!  I should’ve let this pie sit in the ice box a little longer before cutting it, but I just couldn’t help myself!  I was just so excited about trying this.  Avocados in desserts are the latest craze, isn’t it?

 

You could definitely use a store-bought graham cracker crust, however, I highly recommend making your own if possible.  To crush the graham crackers, you can either put them in a zipper bag and use something to crush them….OR you can put 5 or 6 graham crackers at a time in a blender and pulse.  Shake the blender a little if needed and continue pulsing til they are finely ground.  A food processor also gets the job done.

Graham Cracker Crust:

• 1 1/2 cups finely ground graham cracker crumbs
• 1/3 cup white sugar
• 6 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon

1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
2. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool.

Filling:

• 1 1/2 cups cream
• 3/4 cup white sugar
• 1 1/2 ripe avocados, peeled and pitted

• 2 (3 ounce) packages cream cheese, softened
• 1/2 cup fresh lime juice
• 1 (8 inch) prepared graham cracker crust (store bought or homemade)

Directions:

1. Heat the cream in a small saucepan until small bubbles appear around edges. Remove from heat and stir sugar into the cream until it dissolves. Allow to cool.
2. In a medium size bowl, blend the avocado and cream cheese until smooth. Add the lime juice and blend.
3. Add the cooled cream mixture to the avocado mixture and blend until it is incorporated.
4. Spoon into the prepared pie crust.  Lightly tap the pie plate against the countertop to release trapped air bubbles. Freeze at least 2 hours before serving.

This recipe is adapted from Allrecipes.