Cheese Cake sounds wonderfull i am not so sure about the Avocado.

Sorry Stormy, I can't back you up on this one. It's just you!:P

Hmmm... having some pregnancy cravings, Stormy? It doesn't sound so good to me. ;-)

No, it's not just you. Avocado is great, cheesecake is great. Therefore, avocado cheesecake is yummy.

I saw this on a show last week. I prefer my cheesecake sweet and not savory. http://www.avocado.org/recipes/view.php/Avocado/Cheesecake?recipe_id=547

I'm pretty sure it's just you my dear;)

I have just gained ten pounds by reading your question. How many calories and how many fat grams would be in such a cheesecake? Mind-boggling?

Avocado Cheesecake Category: Dessert Serves: Tangy tasting cheesecake! Current Rating Ingredients 2 Cups graham cracker crumbs 1 1/3 Cups pinion nuts (pine nuts), ground ½ Cup butter, melted 4 California avocados, peeled, pitted, and mashed 1 Pound cream cheese, room temperature 1 Cup sugar 6 eggs 1 Tbsp lime zest ¼ Cup lime juice, freshly squeezed 2 tsp vanilla extract 1/3 Cup heavy cream, whipped to soft peaks 3 Cups sour cream 2 Tbsp sugar tsp vanilla extract ½ Cup pinion nuts Instructions Preheat the oven to 350. In a medium bowl, place the graham cracker crumbs, the 1 1/3 cups of ground pinion nuts, and the melted butter. Mix the ingredients together well. On the bottom and sides of a 9" springform pan, place the graham cracker mixture and press it down firmly to make a crust. In a large mixing bowl, place the California avocados, cream cheese, and the 1 cup of sugar. Cream the ingredients together well. While mixing constantly, add the eggs one at a time. Add the lime zest, lime juice, and the 2 tsps of vanilla extract. Mix the ingredients together. Add the whipped cream and fold it in. Pour the batter into the pan. Bake the cheesecake for 30 minutes. Remove it from the oven (leave the oven on) and let it sit for 10 minutes. In a small bowl, place the sour cream, 2 tbsps of sugar, and the 1 tsp of vanilla extract. Mix the ingredients together. Spread the sour cream mixture on top of the cheesecake. Sprinkle on the 1/2 cup of pinion nuts. Return the cheesecake to the oven and bake it for 5 minutes. Remove the cheesecake from the oven and let it cool for 6-8 hours, or until it is firm.

Love cheesecake, love avocado...thinking I'm not going to love them together. I may just be you.

I don't care for avocado that has been cooked. It loses something for me. I think if you made a savory cheesecake that was more like an uncooked filling, kind of dip-like, it might appeal to me but I just don't like cooked avocado.

That sounds descusting.