Best Avocado Cheesecake With Walnut Crust Recipes

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NO-BAKE AVOCADO CHEESECAKE



No-Bake Avocado Cheesecake image

This easy no-bake dessert relies on the smooth, creamy texture of avocado to form a stiff, custardy base -- no gelatin required. Lime zest and juice add tang.

Provided by Food Network Kitchen

Categories     dessert

Time 6h30m

Yield 8 to 10 servings

Number Of Ingredients 10

Nonstick cooking spray, for spraying the pan and plastic wrap
9 ounces graham crackers
1 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, melted
12 ounces cream cheese, at room temperature
3 firm but ripe avocados, peeled, pitted and roughly chopped
Zest and juice of 1 1/2 limes
One 5.4-ounce can coconut cream
1/2 cup heavy cream
Whipped cream, for serving

Steps:

  • Spray a 9-inch springform pan with cooking spray. Add the graham crackers and 1/4 cup of the sugar to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened. Firmly press the crumb mixture into the bottom of the prepared pan. Refrigerate while you make the filling. Clean out the food processor and return it to the stand.
  • Add the cream cheese, avocados, lime zest and juice and remaining 3/4 cup sugar to the food processor and puree until completely smooth and almost no avocado lumps remain. Add the coconut cream and heavy cream and process until the mixture starts to thicken and becomes creamy, about 1 minute.
  • Pour the mixture on top of the crust in the prepared pan. Spray a piece of plastic wrap with cooking spray and gently press it on top of the filling so no air can reach it. Refrigerate until completely set, 6 hours and up to overnight.
  • Remove the plastic wrap and smooth out any bubbles with an offset spatula. Garnish with whipped cream around the edge and serve cold.

AVOCADO CHEESECAKE WITH WALNUT CRUST RECIPE - (4.4/5)



Avocado Cheesecake with Walnut Crust Recipe - (4.4/5) image

Provided by Wewah

Number Of Ingredients 11

3/4 cup shelled walnuts
1 cup graham cracker crumbs
1/2 cup plus 1 tablespoon sugar, divided
1/2 teaspoon crushed anise seeds
1/4 teaspoon salt
1 envelope unflavored gelatin
1 lemon
1 1/2 cups skim milk
1 teaspoon vanilla extract
2 fully ripened avocados from Mexico, halved, pitted, peeled and diced
8 ounces fat-free cream cheese, softened and cut in pieces

Steps:

  • Heat oven to 350°F. In food processor, pulse walnuts until finely ground. Add graham cracker crumbs, 1 tablespoon sugar, anise seeds and salt; pulse just until combined. Add 2 tablespoons water; pulse until ingredients are thoroughly combined and resemble wet sand. Press into bottom of an 8 1/2-inch springform pan. Bake 20 minutes; cool completely. In measuring cup or small bowl, combine gelatin with 2 tablespoons water; let stand for 5 minutes. With vegetable peeler, remove strips of lemon zest (yellow portion only). In saucepan, combine milk, 1/2 cup sugar, vanilla and lemon zest; bring to boil. Add gelatin; simmer until gelatin has completely dissolved, about 1 minute; strain and discard lemon zest. In food processor, combine avocados and cream cheese. Pour hot milk mixture into processor; process until very smooth. Pour into baked crust; cover and refrigerate at least 2 hours or until set. Remove side of pan; cut cheesecake into 10 slices. Serve with raspberry sauce, if desired.

MAPLE-WALNUT CHEESECAKE



Maple-Walnut Cheesecake image

Provided by Food Network Kitchen

Categories     dessert

Time 7h20m

Yield 8 to 12 servings

Number Of Ingredients 15

1 sleeve graham crackers (about 9 crackers)
3/4 cup walnut pieces (preferably black walnuts)
1/3 cup packed light brown sugar
4 tablespoons unsalted butter, melted
Pinch of freshly grated nutmeg
Pinch of kosher salt
For the filling:
4 8-ounce packages cream cheese, at room temperature
1/2 cup granulated sugar
4 large eggs
3 tablespoons all-purpose flour
1/2 cup heavy cream
1 tablespoon fresh lemon juice
1/4 teaspoon maple extract
3/4 cup pure maple syrup

Steps:

  • Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 350 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the graham crackers in a food processor a few times until crushed. Add the walnuts and brown sugar and continue pulsing until finely ground. Add the melted butter, nutmeg and salt and pulse to combine. Press into the bottom and about 1 inch up the side of the prepared pan. Bake until the crust is lightly golden, about 10 minutes. Transfer to a rack and let cool completely.
  • Make the filling: Beat the cream cheese in a stand mixer with the paddle attachment on medium speed until nearly smooth, about 1 minute. Add the maple syrup and granulated sugar and beat until smooth, about 2 more minutes. Add the eggs, one at a time, beating after each addition. Increase the speed to medium high and beat in the flour, heavy cream, lemon juice and maple extract until the filling is smooth and silky, about 1 more minute.
  • Pour the filling into the cooled crust. Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath. Bake until golden and set around the edge but the center still jiggles slightly, about 1 hour 10 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 5 hours or overnight. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring.

VANILLA BEAN CHEESECAKE WITH WALNUT CRUST



Vanilla Bean Cheesecake With Walnut Crust image

This cheesecake is just plain SEXY. So delicate, sultry and beautiful! A true indulgence for the vanilla connoisseur. The pure white topping so innocently covers the pure decadence! I experienced love at first sight with this cheesecake and I think you will too! Since vanilla, almonds and walnuts are aphrodisiacs, I plan on adding this to my Valentine's Day menu and have posted it here for safe keeping! The recipe was adapted from All-American Sexy Foods by Peggy Cullen. A 10 for total YUM factor! Wine Suggestion: A creamy bubbly, such as Michele Chiarlo Moscato d' Asti Nivole 2003 is a wonderful combination with this dessert. Or try a dessert Trebianno such as Late Harvest Trebianno.

Provided by NcMysteryShopper

Categories     Cheesecake

Time 1h25m

Yield 1 cheesecake, 10 serving(s)

Number Of Ingredients 10

1 1/2 cups walnut pieces
1 3/4 cups sugar
4 tablespoons butter, melted
2 cups sour cream
1 tablespoon pure vanilla extract (do not use imitation vanilla)
2 lbs cream cheese, softened
1 vanilla bean, split lengthwise, seeds scraped, preferably Madagascar
4 large eggs, at room temperature
1/2 teaspoon almond extract
1/2 cup heavy cream

Steps:

  • Preheat oven to 350° and butter a 10-inch springform pan.
  • In a food processor or blender, pulse walnuts with 1/4 cup of the sugar until finely ground. Add butter and pulse until the mixture looks like moist sand. Press crumbs into bottom of pan. Bake for 12 minutes, or until lightly browned around the edges.
  • In a small mixing bowl, mix sour cream with 1/4 cup sugar and 1 teaspoon of the vanilla extract. Cover and set aside.
  • Reduce the oven temperature to 300°.
  • In a stand mixer fitted with a paddle or using a handheld electric mixer, beat cream cheese on low speed with the remaining sugar and the vanilla seeds until JUST combined. Beat in eggs one at a time. Add remaining vanilla extract and the almond extract. Slowly mix in cream until smooth. Pour batter into pan and bake for 65 minutes or until lightly golden and slightly jiggly in the center.
  • Immediately pour the sour cream topping over the cheesecake and smooth the surface with back of spoon or spatula.
  • Return to oven and bake an additional 5 minutes.
  • Place on wire rack and let cool to room temperature.
  • Run a thin sharp knife around cake and remove the ring.
  • Refrigerate for 3 hours. Remove cheesecake and cover loosely with plastic wrap. Return to refrigerator and leave overnight before serving.

Nutrition Facts : Calories 764.5, Fat 62.5, SaturatedFat 30.2, Cholesterol 226.8, Sodium 402.8, Carbohydrate 43.1, Fiber 1.2, Sugar 40.2, Protein 11.8

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