Maple Pecan Olive Oil and Lemon Cheesecake with Pineapple and Kiwi Topping

this image was generated using AI technology

Ingredients:

• For the Maple Pecan Base:
• 10 ounces of graham crackers
• 1 cup of pecans
• 1/3 cup of maple syrup
• 1/2 cup of melted butter
• For the Olive Oil & Lemon Filling:
• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of sugar
• 1/2 cup of olive oil
• 1/4 cup of lemon juice
• 3 eggs
• For the Pineapple & Kiwi Topping:
• 1 cup of diced pineapple
• 1 cup of diced kiwi
• 1/4 cup of sugar
• 1/4 cup of water

Instructions:

1. Preheat the oven to 350°F.
2. Preheat a skillet over medium heat.
3. Add the pecans to the skillet and toast them until lightly brown and fragrant. Remove them from the heat and allow them to cool for 5 minutes.
4. In a food processor, pulse the graham crackers and pecans together until they are finely ground.
5. Transfer the mixture to a bowl and add the maple syrup and melted butter. Mix well.
6. Press the mixture into the bottom of a 9-inch springform pan. Set aside.
7. In a large bowl, beat the cream cheese until it is smooth and creamy.
8. Add the sugar, olive oil, and lemon juice, and beat again until everything is well combined.
9. Add the eggs, one at a time, beating well after each addition.
10. Pour the cheesecake mixture over the crust and smooth the top with a spatula.
11. Bake the cheesecake for 45-50 minutes or until the edges are lightly brown and the center is set.
12. Let the cheesecake cool before removing it from the pan.
13. In a medium saucepan, combine the diced pineapple, diced kiwi, sugar, and water.
14. Bring the mixture to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the liquid has reduced and the mixture has thickened. This should take about 10 minutes.
15. Pour the topping over the cheesecake once it has cooled completely.
16. Refrigerate the cheesecake for at least 2 hours (or overnight) before serving.