Cornbread Cheesecake with Salted Caramel and Pineapple & Kiwi Topping

Cornbread Base

• 1 box of Jiffy Cornbread Mix
• 1/4 cup melted butter
• 2 tablespoons granulated sugar
• 1/4 cup water

Salted Caramel Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1 tablespoon cornstarch

Pineapple & Kiwi Topping

• 1/2 cup fresh pineapple chunks
• 2 kiwis, peeled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/4 cup water

Instructions

1. Preheat oven to 350°F (180°C).
2. In a mixing bowl, combine the Jiffy Cornbread Mix, melted butter, sugar, and water. Mix well until all ingredients are fully incorporated.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 15-20 minutes or until the edges are golden brown.
4. In a bowl, whisk together the sugar, cornstarch, and salt.
5. In a separate bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until light and fluffy.
6. Add in the vanilla extract and eggs, one at a time, mixing well until fully combined.
7. Gradually add in the sugar mixture, heavy cream. Mix until all ingredients are fully incorporated and the mixture is smooth.
8. Pour the filling into the prepared crust and smooth it out evenly.
9. Bake for 40-45 minutes or until the center of the cheesecake is set and the edges are golden brown.
10. Let the cheesecake cool to room temperature before transferring it to the refrigerator.
11. In a small saucepan, combine the pineapple, kiwi, sugar, cornstarch, and water.
12. Cook over medium heat until the mixture thickens, stirring constantly.
13. Let the mixture cool slightly before spreading it over the top of the cheesecake.
14. Cover and refrigerate for at least 4 hours or overnight before serving.