Recipe by Pati Jinich
- For the Crust:
- 1 1/2 c. graham crackers, finely ground
- 1/2 t. ground cinnamon
- 6 T. unsalted butter, melted, plus more for greasing the pan
- For the Cream Cheese and Avocado Filling:
- 1 3/4 c. cream cheese, room temperature
- 3/4 c. Avocado From Mexico, mashed, ripe
- 1 ea. 14-oz. can sweetened condensed milk
- 3 ea. large eggs, room temperature
- For the Café de Olla Topping:
- 1 T. instant espresso
- 2 T. boiling water
- 1/2 c. dark brown sugar
- 1/3 t. ground cinnamon
- 1 1/2 c. sour cream
- TO PREPARE: Butter a 9- to 10-inch springform pan and set aside.
- TO MAKE THE CRUST: In a large bowl combine the ground graham crackers, cinnamon, and melted butter until thoroughly mixed. Turn the graham cracker mixture into the springform pan. With your fingers, pat it evenly around the bottom of the pan, gently pushing it up the sides to make a crust 1/2- to 1-inch tall. Refrigerate while you make the cream cheese and avocado filling and café de olla topping.
- TO MAKE THE CREAM CHEESE AND AVOCADO FILLING: Place the cream cheese and avocado in the bowl of an electric mixer and beat at medium speed until smooth and light, 3 to 4 minutes. Add the sweetened condensed milk and continue beating until well mixed, scraping down the bowl as needed. Add the eggs one at a time, again scraping down the bowl as needed, and continue beating until the mixture is well blended and smooth, set aside.
- TO MAKE THE CAFE DE OLLA TOPPING: In a small heatproof bowl, mix the instant espresso with the boiling water until completely combined. Stir in the sugar and cinnamon until dissolved. In a medium bowl, mix the sour cream with the espresso mixture until combined. Set aside. Adjust the oven rack to the lower third of the oven and preheat to 350°F. Remove the springform pan from the refrigerator. Gently spread the cream cheese and avocado filling evenly, trying not to distress the crust. Place the cheesecake in the oven and bake for 35 minutes, or until it is set and the top is lightly browned. Remove from the oven and let cool for at least 10 minutes before you add the café de olla topping. Spoon the café de olla topping over the cream cheese and avocado filling and place the pan back in the oven for 10 more minutes. Remove from the oven and let the cheesecake cool to room temperature. Cover and refrigerate for at least 4 hours before serving. It tastes even better if it chills overnight. Before serving, run the tip of a wet knife around the edge of the pan to release the cheesecake. Remove the ring, then slice and serve the cake.