Best 2 Kiwi Pineapple Cheesecake Recipes

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Indulge in a tropical paradise with our tantalizing Kiwi Pineapple Cheesecake, a symphony of flavors that will transport your taste buds to a sun-kissed beach. This exquisite cheesecake is a perfect blend of tangy kiwi, juicy pineapple, and creamy cheesecake filling, all nestled in a graham cracker crust. Our recipe provides step-by-step instructions to guide you through the process of creating this delectable dessert, ensuring a perfect result every time. Additionally, we've included a collection of other delectable cheesecake recipes to satisfy your cravings for creamy goodness. From classic New York Cheesecake to indulgent Chocolate Cheesecake and beyond, our diverse selection offers something for every cheesecake enthusiast.

Let's cook with our recipes!

HAWAIIAN CHEESECAKE



Hawaiian Cheesecake image

A TASTE of the tropics is as close as your kitchen, thanks to the delectable dessert here! To complement Michele Crawford's exotic party projects, CT's cooks baked a creamy cheesecake on a coconut crust. Then they covered their confection with a homemade pineapple sauce for fresh fruit flavor. A colorful edible orchid tops off this tempting treat that's a breeze to prepare. Just follow the recipe below!

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10-12 servings.

Number Of Ingredients 15

1-3/4 cups sweetened shredded coconut
2 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
3 large eggs, lightly beaten
1 cup sour cream
1 teaspoon vanilla extract
PINEAPPLE SAUCE:
1 tablespoon sugar
1 tablespoon cornstarch
2 cans (8 ounces each) crushed pineapple, undrained
1 drop yellow food coloring
Fresh mint and edible orchids for garnish, optional

Steps:

  • In a small bowl, combine the coconut and butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, combine the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream and vanilla until blended. Pour filling onto crust. , Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set (top of cheesecake may crack). Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For sauce, combine the sugar and cornstarch in a large saucepan. Stir in the pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Cover and refrigerate overnight. , Spread pineapple sauce over cheesecake. Garnish with mint and orchids if desired.

Nutrition Facts : Calories 297 calories, Fat 18g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 137mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

MANGO-PINEAPPLE-LIME CHEESECAKE WITH GINGER CRUST



Mango-Pineapple-Lime Cheesecake with Ginger Crust image

Categories     Cake     Fruit     Ginger     Dessert     Bake     Cream Cheese     Lime     Mango     Pineapple     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 16

Crust
1 1/3 cups ground gingersnaps cookies
1 3 1/2-ounce jar toasted macadamia nuts
1/4 cup packed golden brown sugar
1 1/2 tablespoons chopped crystallized ginger
2 tablespoons (1/4 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
1 tablespoon minced lime peel
2/3 cup sour cream
6 tablespoons fresh lime juice
4 large eggs
1 mango, peeled, pitted, sliced
3 kiwi fruit, peeled, sliced
1 small pineapple, peeled, quartered, cored, thinly sliced (leaves reserved)

Steps:

  • For crust:
  • Preheat oven to 350 °F. Generously butter 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. Finely grind first 4 ingredients in processor. Add butter; blend until crumbs are moistened. Press mixture on bottom and 1 3/4 inches up sides of pan. Bake until crust is set, about 8 minutes. Transfer to rack, cool. Maintain oven temperature.
  • For filling:
  • Using electric mixer, beat cream cheese, sugar and lime peel in large bowl until light and fluffy. Beat in sour cream and lime juice. Add eggs 1 at a time, beating just until blended.
  • Pour filling into crust. Bake until edges are firm but center 2 inches of cheesecake still moves slightly when pan is shaken, about 1 hour 20 minutes. Transfer to rack and cool 10 minutes. Run small sharp knife around pan sides to loosen cake. Cover, chill overnight.
  • Place mango around top edge of caked. Place kiwi, then pineapple in center. Garnish with pineapple leaves.

Tips:

  • Use fresh, ripe fruit for the best flavor. If your fruit is not ripe, you can ripen it by placing it in a paper bag at room temperature for a few days.
  • To make sure your cheesecake sets properly, be sure to chill it for at least 4 hours, or overnight.
  • If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the excess crust around the edges.
  • Garnish your cheesecake with fresh fruit, whipped cream, or a drizzle of fruit sauce before serving.

Conclusion:

This kiwi pineapple cheesecake is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its creamy cheesecake filling, tangy kiwi, and sweet pineapple, this cheesecake is sure to be a hit with everyone who tries it.

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