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Kiwi Pineapple Cheesecake

 Kiwi Pineapple Cheesecake
"When I was a teacher, this dessert was the one co-workers and my students requested most often, says Kimie Taziri of Fort Collins, Colorado. "It's light and refreshing and very easy to make."
12-14 ServingsPrep: 45 min. + chilling

Ingredients

  • 1-3/4 cups crushed vanilla wafers (about 55 wafers)
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • FILLING:
  • 1 can (20 ounces) sliced pineapple
  • 1 envelope unflavored gelatin
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 carton (15 ounces) ricotta cheese
  • 1 cup confectioners' sugar
  • 1 tablespoon grated orange peel
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1/2 cup orange marmalade
  • 1 kiwifruit, peeled, halved and sliced

Directions

  • In a small bowl, combine wafer crumbs and sugar; stir in butter.
  • press onto the bottom and 2 in. up the sides of a greased 9-in.
  • springform pan. Bake at 350° for 8 minutes. Cool on a wire rack;
  • refrigerate for 30 minutes.
  • Meanwhile, drain pineapple, reserving 1/2 cup juice (discard
  • remaining juice or save for another use). In a small saucepan,
  • sprinkle gelatin over reserved juice; let stand for 1 minute. Cook
  • over low heat, stirring until gelatin is completely dissolved. Cool
  • to room temperature, about 10 minutes.

2 of 2

Kiwi Pineapple Cheesecake (continued)

Directions (continued)

  • In a large bowl, beat the cream cheese, ricotta cheese and
  • confectioners' sugar until smooth; gradually add the gelatin
  • mixture, orange peel and vanilla. Beat on low speed until well
  • combined. Spoon half into crust. Cut four pineapple rings in half;
  • arrange in a spoke fashion over filling. Evenly spoon remaining
  • filling over pineapple. Refrigerate for 6 hours or overnight.
  • Beat marmalade until soft and spreadable; brush 6 tablespoons on top
  • of cheesecake. Cut remaining pineapple rings in half; arrange over
  • marmalade. Place kiwi slices between pineapple rings. Brush with
  • remaining marmalade. Just before serving, run a knife around edge of
  • pan to loosen. Refrigerate leftovers. Yield: 12-14 servings.