Lemon-Pecan Cheesecake with Pineapple & Kiwi Topping

Ingredients:

• Lemon Bar Base:
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• Pecan Filling:
• 8oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped pecans
• Pineapple & Kiwi Topping:
• 1 cup chopped fresh pineapple
• 1 small kiwi, peeled and diced
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine the flour, butter, sugar, and salt. Mix with a fork until the mixture forms coarse crumbs.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, or until lightly golden.
4. While the crust is baking, make the pecan filling. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Add the sugar, eggs, and vanilla extract. Beat until well combined.
6. Stir in the chopped pecans.
7. Pour the filling over the baked crust. Smooth the top with a spatula.
8. Bake for 30-35 minutes, or until the filling is set and the edges are lightly golden. Let cool completely.
9. While the cheesecake is cooling, make the topping. In a medium bowl, combine the chopped pineapple, diced kiwi, sugar, and lemon juice.
10. Stir well and let sit for 10 minutes.
11. Spoon the topping over the cooled cheesecake.
12. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, before slicing and serving.