Creamy Avocado and Peanut Brittle Cheesecake
Creamy Avocado and Peanut Brittle Cheesecake

Creamy Avocado and Peanut Brittle Cheesecake

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Challenging

  • Dessert
  • Treenut-Free
  • Fish-free
  • Crustaceans-Free
  • receta de sopa sencilla

INGREDIENTS

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1 teaspoon Butter, softened
12 pieces Graham crackers, crushed
2 tablespoons Sugar
6 tablespoons Butter, softened
2 bars Cream Cheese
1 cup Sugar
1 packet NESTLÉ® All Purpose Cream, chilled
2 pieces Eggs
2 pieces ripe avocado, sliced
1 teaspoon Vanilla Extract
1/2 teaspoon fine salt
2 pieces ripe avocado, sliced
1/4 cup crushed peanut brittle
1 teaspoon Butter, softened
12 pieces Graham crackers, crushed
2 tablespoons Sugar
6 tablespoons Butter, softened
2 bars Cream Cheese
1 cup Sugar
1 packet NESTLÉ® All Purpose Cream, chilled
2 pieces Eggs
2 pieces ripe avocado, sliced
1 teaspoon Vanilla Extract
1/2 teaspoon fine salt
2 pieces ripe avocado, sliced
1/4 cup crushed peanut brittle

STEPS

Step 1 Pre-heat oven at 350ᴼF. Grease 8-inch spring form pan with butter. Wrap outside of the pan with foil. Boil water in a kettle to be used in hot water bath while baking. (30 mins)
Step 2 For the crust , mix crushed graham, sugar and melted butter. Press at the bottom of the spring form pan and bake for 10mins in 350ᴼF. Remove and set aside. (15 mins)
Step 3 Whisk cream cheese and sugar until smooth. Add NESTLÉ® All Purpose Cream and eggs one at a time. Add mashed avocado, vanilla extract and salt. Continue to whisk until smooth. (10 mins)
Step 4 Pour mixture to the prepared crust.. Place cake pan in a roasting pan and pour hot water from kettle half way of the cake pan. Bake for 1 hour at 350ᴼF, or until a toothpick come out clean when inserted in the middle of the cheesecake. Remove from the oven and set aside to cool completely. (1h 5 mins)
Step 5 Refrigerate overnight. Remove cheesecake from the pan. Top with avocado slices and peanut brittle. Serve well chilled. (5 mins)

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