Fruit Salad Cheesecake

 

 

Ingredients:

 

 

For the Crust:

 

1 and 1/2 cups graham cracker crumbs

 

1/4 cup granulated sugar

 

1/2 cup unsalted butter (melted)

 

For the Cheesecake Filling:

 

16 oz cream cheese (softened)

 

1/2 cup granulated sugar

 

2 large eggs

 

1/2 cup sour cream

 

1/2 cup heavy cream

 

1 tsp vanilla extract

 

For the Fruit Topping:

 

1 cup strawberries (sliced)

 

1 cup pineapple chunks

 

1/2 cup blueberries

 

1/2 cup kiwi (sliced)

 

1/4 cup orange juice

 

2 tbsp honey

 

For Garnish (Optional):

 

Fresh mint leaves

 

Instructions:

 

For the Crust:

 

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

 

In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

 

Press the mixture firmly into the bottom of the prepared pan.

 

Bake for 8-10 minutes, then let cool completely.

 

For the Cheesecake Filling:

 

In a large bowl, beat cream cheese and sugar until smooth and creamy.

 

Add eggs one at a time, beating well after each addition.

 

Mix in sour cream, heavy cream, and vanilla extract until fully combined.

 

Pour the filling over the cooled crust and smooth the top.

 

Bake the Cheesecake:

 

Bake for 45-50 minutes, or until the center is set but slightly jiggly.

 

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 30 minutes.

 

Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.

 

For the Fruit Topping:

 

In a bowl, combine strawberries, pineapple chunks, blueberries, and kiwi.

 

In a small bowl, whisk together orange juice and honey. Pour over the fruit and toss gently to coat.

 

Assemble the Cheesecake:

 

Once the cheesecake is chilled, arrange the fruit mixture evenly on top.

 

Garnish with fresh mint leaves if desired.