Spicy Mexican Avocado Cheesecake (Appetizer/Dip)

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 (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.

This recipe was shared at Cast Party Wednesdays, It’s a Keeper Thursdays, Full Plate Thursdays,  Tastetastic Thursdays, Foodie Fridays, and Katherine Martinelli’s DIY blog hop.