Creamy Tropical Bliss Cheesecake

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted

New York-style Cheesecake Filling

• 32 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened to room temperature
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/3 cup heavy cream
• 1 teaspoon vanilla extract

Pineapple & Kiwi Topping

• 1 can (20 ounces) crushed pineapple, drained
• 2 kiwis, peeled and diced
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup water

Instructions

1. Preheat oven to 325°F.
2. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
3. Press mixture into the bottom and 1 inch up the sides of a 9-inch springform pan, using the bottom of a measuring cup to compact the mixture.
4. Bake crust for 8-10 minutes, or until lightly golden. Set aside to cool.
5. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth and creamy.
6. Add eggs one at a time, beating well after each addition.
7. Add heavy cream and vanilla extract, and beat until well combined.
8. Pour cheesecake batter over the prepared crust.
9. Bake cheesecake for 55-65 minutes, or until the edges are set and the center jiggles just a bit when the pan is tapped.
10. Turn off the oven and crack it open slightly. Allow cheesecake to cool in the oven for 30 minutes, then remove from the oven and allow to cool at room temperature for another 30 minutes.
11. While the cheesecake cools, prepare the topping.
12. In a small saucepan, combine drained pineapple, diced kiwi, sugar, cornstarch, and water.
13. Cook mixture over medium heat, stirring constantly, until the sauce has thickened and begins to bubble.
14. Allow the sauce to cool slightly, then spoon over the cooled cheesecake.
15. Refrigerate cheesecake for at least 4 hours, or overnight.

Enjoy your delicious and creamy tropical bliss cheesecake!