California Avocado season has ended.

California Avocado Cheesecake with Tomato-Vanilla Jam

Total time:

45 min

Prep time:


Cook time:

45 min

Nutritional Highlights (Per serving) See Full
410 Calories
26 g Fat
4 g Fiber
240 mg Sodium
45 g Carbs
California Avocado Cheesecake with Tomato-Vanilla Jam



Serves: 12

1/4 cup sugar
14 oz. cream cheese
2 ripe, Fresh California Avocados*, peeled and seeded
1 1/4 cups sugar
1 tsp. vanilla extract
4 Eggs
1 tsp. lemon zest
As needed Graham Cracker Crust (see make-ahead recipe below)
As needed Tomato-Vanilla Jam (see make-ahead recipe below)
Graham Cracker Crust
1 1/2 cups Graham cracker crumbs
1/3 cup butter
1 Tbsp. butter, to grease pan
Tomato-Vanilla Jam
1 cup sugar
1 cup water
1/2 vanilla bean, split
4 cups red cherry tomatoes, cut in half

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Place the cream cheese in the bowl of an electric mixer. With a paddle attachment, whip the cream cheese over medium-high speed until smooth, approximately 3 minutes.
  2. Add the avocado, sugar and vanilla and mix until smooth.
  3. Add eggs one at a time, incorporating well after each addition.
  4. Strain the mixture through a fine mesh strainer.
  5. Mix in the lemon zest and pour filling onto Graham Cracker Crust and smooth top with an offset spatula.
  6. Place on top of a baking sheet and bake at 300ºF for 45 minutes or until set. Cool to room temperature and refrigerate.
  7. Garnish with Tomato-Vanilla Jam and serve.

Graham Cracker Crust

  1. Combine crumbs and sugar in a medium mixing bowl.
  2. Melt the butter over medium heat and mix into crumb mixture with a spoon until well combined.
  3. With the remaining butter, grease the sides and bottom of a nine-inch spring form pan.
  4. Cut out a parchment paper circle to fill in the bottom of the pan.
  5. Pour the crumbs into the pan and press the mixture evenly into the bottom of the pan with your fingers.
  6. Bake at 300ºF for 5 minutes to set the crust and cool to room temperature.

Tomato-Vanilla Jam

  1. In a small pot, combine the sugar, water and vanilla bean and simmer until sugar is melted.
  2. Add the tomatoes and simmer for 5-10 minutes or until the tomatoes soften.
  3. Strain the mixture and reserve the tomatoes in a small bowl.
  4. Return the syrup back to the pot. Place pot over medium heat and reduce by half, approximately 10 minutes. Pour over the tomatoes and chill completely until ready to serve.

*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.

Recipe created by chef Trey Foshee for the California Avocado Commission.

To view or download a video of the chef demonstrating this recipe, click here.

Copyright © 2011, Trey Foshee

Nutrition information per serving

Calories 410
Total Fat 26 g (Sat 13 g, Trans 0 g, Poly 2 g, Mono 9 g)
Cholesterol 130 mg
Sodium 240 mg
Potassium 320 mg
Total Carbohydrates 45 g
Dietary Fiber 4 g
Total Sugar 35 g
Protein 6 g

Vitamin A 1234 IU; Vitamin C 9 mg; Calcium 52 mg; Iron 1 mg; Vitamin D 5.2 IU; Folate 43 mcg; Omega 3 Fatty Acid 0.3 g

% Daily Value*: Vitamin A 25%; Vitamin C 15%; Calcium 6%; Iron 8%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Born in Hawaii and raised in Ojai, California, Chef Trey Foshee has always drawn inspiration from the ocean. His restaurant career began as a busboy earning tips to support his surfing habit. Today, he is the executive chef, partner and creative force behind George’s at the Cove, one of the highest grossing independent restaurants in America, and Galaxy Taco, a casual Mexican eatery recently opened in La Jolla Shores.

A classically trained graduate of The Culinary Institute of America in Hyde Park, New York, Trey’s focus is on nature’s best ingredients, resulting in pure, intensified flavors that have become the signature of San Diego’s most popular restaurant and helped to define the cuisine of the region. His approach has earned him continued acclaim, from one of “America’s Ten Best New Chefs” by Food & Wine in the late 90s, to “Chef of the Year” by the California Travel Industry Association in 2004, and the San Diego Chefs Hall of Fame in 2010. He serves on the Culinary Council for mentor BKB alongside many other prestigious national chefs.


(95 Ratings)