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Tropical Fruit Salad Cheesecake

A creamy cheesecake filled with tropical fruits like mango, pineapple, and kiwi, topped with strawberries and a glossy jam glaze.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American, Tropical
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs Use gluten-free crumbs to make crust GF
  • 1/2 cup unsalted butter, melted
For the cheesecake filling
  • 3 packages cream cheese, softened to room temperature (8 oz each) Use full-fat cream cheese for best texture
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 1 cup diced mango (ripe, firm)
  • 1 cup diced pineapple (fresh or well-drained canned)
  • 1 cup diced kiwi
For the topping
  • 1 cup sliced strawberries For topping
  • 1/4 cup mango or pineapple jam For glaze

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the pan’s bottom in an even layer.
  3. Bake the crust for 10 minutes. Let it cool while you make the filling.
  4. In a large bowl, beat the softened cream cheese with the sugar and vanilla until smooth and lump-free.
  5. Add the eggs one at a time, mixing briefly after each until just combined. Don’t overbeat.
  6. Stir in sour cream and heavy cream until the batter is silky.
  7. Gently fold in the diced mango, pineapple, and kiwi with a spatula.
  8. Pour the filling over the cooled crust and smooth the top.
Baking
  1. Bake for 60 to 70 minutes. The center should be mostly set with a slight jiggle.
  2. Turn off the oven. Crack the oven door and let the cheesecake cool inside for 1 hour.
Chilling and Topping
  1. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
  2. Heat the jam in a small saucepan until smooth and slightly thinned.
  3. Arrange sliced strawberries on top. Drizzle the warm jam over the strawberries to glaze.
Serving
  1. Slice with a hot, clean knife and serve chilled.

Notes

For best texture, use room-temperature ingredients. Store tightly covered for up to 3-4 days in the refrigerator or freeze up to 2 months. Let the cheesecake sit at room temperature for 20-30 minutes before serving if you prefer a less-chilled slice.