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Mango-Pineapple-Lime Cheesecake with Ginger Crust

4.4

(27)

A luscious tropical treat enhanced with a delicious crust made of gingersnap cookies and macadamia nuts. Begin preparing this one day before you plan to serve it.

Recipe information

  • Yield

    Serves 12

Ingredients

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)

Preparation

  1. For crust:

    Step 1

    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.

  2. For filling:

    Step 2

    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.

    Step 3

    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.

    Step 4

    Place mango around top edge of caked. Place kiwi, then pineapple in center. Garnish with pineapple leaves.

TagsCheesecakeCakeDessertMangoStone FruitFruitMacadamia NutNutGingerHerbs & SpicesCream CheeseCheeseDairySour CreamKiwiPineappleMake AheadBakingFood ProcessorElectric MixerBon Appétit
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