Creamy Dream Blueberry Cheesecake with Pineapple & Kiwi Topping

Graham Cracker Base

• 12-14 Graham crackers, crushed into fine crumbs (1.5 cups)
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

Blueberry Filling

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup blueberry preserves or jam, slightly warmed to make it easier to spread

Pineapple & Kiwi Topping

• 1/2 small ripe pineapple, peeled, cored, and cut into small chunks
• 2-3 ripe kiwis, peeled and sliced
• 1/4 cup granulated sugar
• 1/2 cup water
• 1 tablespoon cornstarch

Instructions:

1. Preheat oven to 325°F.
2. In a mixing bowl, combine Graham cracker crumbs, melted butter, and sugar. Press mixture firmly into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
3. In a mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the sugar, eggs, and vanilla extract. Beat until well combined.
4. Pour the cheesecake mixture over the cooled crust. Bake for 35-40 minutes, or until the filling is set but still slightly jiggly in the center.
5. Allow the cheesecake to cool completely before refrigerating for at least 2 hours or overnight.
6. In a small saucepan, combine the sugar, water, and cornstarch for the topping. Stir until well combined and bring to a boil over medium heat, stirring constantly. Add the pineapple and stir for 1-2 minutes until the sauce thickens slightly and the pineapple is coated in the sauce. Remove from heat and set aside to cool.
7. When ready to serve, top the cheesecake with the blueberry preserves or jam, spreading it evenly over the top. Arrange the sliced kiwi on top of the blueberries, and spoon the pineapple topping over the kiwi slices. Serve chilled.