Triple Delight Cheesecake

Churro Base

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup cinnamon sugar (for coating)

Wine & Berries Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup red wine
• 1/2 cup strawberry jam
• 1/2 cup mixed berries (fresh or frozen), chopped

Pineapple & Kiwi Topping

• 1 cup canned crushed pineapple, drained
• 1 kiwi, peeled and diced
• 1 tbsp cornstarch
• 1 tbsp water

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. To make the churro base, in a medium bowl, mix together the flour, butter, sugar, cinnamon, and salt until crumbly. Add the egg and vanilla extract, and mix until a dough forms.
3. Press the dough into the bottom of the prepared pan, and sprinkle with cinnamon sugar. Bake for 15-18 minutes, or until golden brown.
4. To make the wine & berries filling, beat the cream cheese and sugar together until smooth. Beat in the eggs, one at a time, until combined. Mix in the red wine, strawberry jam, and chopped berries. Pour the filling over the churro base.
5. Place the cheesecake in the oven and bake for 45-50 minutes, or until set but still slightly wobbly in the center.
6. Meanwhile, in a saucepan, mix together the crushed pineapple, diced kiwi, cornstarch, and water. Cook over medium heat, stirring constantly, until thickened. Let cool slightly.
7. When the cheesecake is done, remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours.
8. Spread the pineapple and kiwi topping over the cheesecake and serve.