Creamy Tropical Cheesecake

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted

Plain Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature

Pineapple & Kiwi Topping

• 1 cup diced fresh pineapple
• 1 cup diced kiwi
• 1/4 cup granulated sugar

Instructions

1. Preheat oven to 325°F and grease a 9-inch springform pan.
2. Mix the graham cracker crumbs, sugar, and melted butter in a bowl until well combined.
3. Press the mixture onto the bottom of the prepared pan and bake for 10 minutes.
4. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until light and fluffy.
5. Add eggs, one at a time, and mix until well combined.
6. Pour the cheesecake mixture onto the crust and bake for 50-55 minutes.
7. While the cheesecake is cooling, prepare the topping by mixing the diced pineapple, kiwi, and sugar in a saucepan over medium heat. Cook for 10-15 minutes or until the mixture thickens and the fruit is soft, stirring occasionally.
8. Spread the cooled topping evenly over the cheesecake and refrigerate for at least 1 hour before serving.