This banana avocado cheesecake was created out of needing to use up bananas and avocados. The result? Deliciousness.
I have to start off by saying: I don’t like avocados.
I’ve never really been a fan. Guacamole isn’t my thing and I couldn’t even fathom having it sliced on a sandwich or over a salad. Um, no thank you.
Now, in an effort to create irony in my home, fate has made my husband and my daughter love avocados.
I always feel bad about not using it more in our diet for them, because avocados are pretty healthy, so this banana avocado cheesecake recipe is dedicated to them. It’s also dedicated to all of you that not only like avocado, but are in love with bananas too.
Use Up Those Bananas
The beauty of this dessert is it’s a great way to use up those bananas in the house that are getting a little too brown.
P.S.- this makes 2 regular pie sized cheesecakes or one deep dish cheesecake.
Banana Avocado Cheesecake
1 8oz bar cream cheese, room temperature
1 ripe avocado, chopped
2 ripe(or over-ripe) bananas, chopped
1/4 cup sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla
1 pinch salt
2 Mix-in-the-pan crusts (which is what I used) or 2 graham cracker crusts
Preheat oven at 350 degrees.
Place the avocado, bananas and lemon juice in a stand mixer and mix together for about 3 minutes. You want the get most of the lumps out, but if both are ripe or over-ripe, that won’t be a problem.
Place in the cream cheese and continue to beat until smooth.
Add in the egg, sugar and salt. Beat until fully incorporated.
Add in the vanilla and continue to mix for a few more seconds.
Place in crust and cook for 25 to 30 minutes.
Allow to cool for 3 to 4 hours, or overnight.
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