Cornbread Peanut Butter Cheesecake with Pineapple & Kiwi Topping
Cornbread Base
- 1 1/2 cups cornbread crumbs
- 6 tablespoons unsalted butter, melted
Peanut Butter Cup Filling
- 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup chopped peanut butter cups
Pineapple & Kiwi Topping
- 1/2 cup diced fresh pineapple
- 1/2 cup diced kiwi
- 1/4 cup granulated sugar
Preheat oven to 350°F.
In a small bowl, mix together cornbread crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, remove from oven and let cool.
In a large bowl, beat the cream cheese, peanut butter, and sugar until smooth. Add the eggs one at a time, beating after each addition. Stir in vanilla extract.
Pour the peanut butter mixture over the cornbread crust. Sprinkle chopped peanut butter cups on top. Bake for 45-50 minutes or until center is just set. Let cool to room temperature, then chill in the refrigerator for at least 2 hours.
In a medium saucepan, combine the pineapple, kiwi, and sugar. Cook over medium heat, stirring occasionally, until the fruit is soft and the sugar is dissolved. Let cool.
Serve the cheesecake with the pineapple & kiwi topping. Enjoy!
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