Monterey Cheesecake

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“Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. Chill time not included.”

Ingredients Nutrition


  1. Combine crushed corn chips, 1/4 cup shredded Cheese and butter; press in the bottom and up sides of a lightly greased 9-inch springform pan.
  2. Bake at 325° for 10 minutes.
  3. Cool on a wire rack.
  4. Beat cream cheese at medium speed with an electric mixer 3 minutes or until light and fluffy.
  5. Add eggs, 1 at a time, beating well after each addition.
  6. Stir in remaining 2 1/2 cups shredded Cheese, garlic, cumin, salt and red pepper.
  7. Spread half of mixture in prepared pan.
  8. Arrange 1 sliced avocado over top, and spread with remaining cream cheese mixture.
  9. Bake cheesecake at 325° for 30-35 minutes.
  10. Cool 10 minutes on a wire rack.
  11. Gently run a knife around sides of pan.
  12. Cool completely.
  13. Spread sour cream evenly over top; cover with plastic wrap and chill 8 hours.
  14. Arrange chopped bell pepper and remaining sliced avocado on top.
  15. Serve with corn chips.

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