Creamy Rose Cheesecake with Pineapple & Kiwi Topping

Graham Cracker Base

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

Rose Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 1 tsp rose water
• 4 large eggs
• 1/2 cup heavy cream

Pineapple & Kiwi Topping

• 1 cup diced pineapple
• 1 cup sliced kiwi
• 1/4 cup honey

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
2. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter. Press mixture onto bottom of prepared pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until creamy. Mix in rose water. Add eggs one at a time, beating well after each addition. Stir in heavy cream. Pour mixture onto graham cracker crust.
4. Bake for 50 to 55 minutes, or until set. Allow to cool before refrigerating for at least 2 hours.
5. In a small saucepan, heat honey until thin. Add diced pineapple and sliced kiwi. Cook for 5 minutes, stirring occasionally.
6. Top cheesecake with pineapple & kiwi mixture. Refrigerate until ready to serve.