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:
24 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup heavy cream
4 kiwis, peeled and diced
Green food coloring (optional)
For the Topping:
2-3 kiwis, peeled and sliced
1/4 cup kiwi jam or preserves, warmed for glazing
DIRECTIONS:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract, and beat until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Fold in the diced kiwis and add green food coloring if desired, until evenly distributed.
Pour the cheesecake filling over the chilled crust, spreading it out evenly with a spatula.
Arrange the sliced kiwis on top of the filling in a decorative pattern.
Brush the warmed kiwi jam over the sliced kiwis to glaze.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set.
Before serving, carefully remove the springform pan ring.
Prep Time: 30 minutes | Chilling Time: 4 hours | Total Time: 4 hours 30 minutes
Kcal: Approximately 320 kcal per serving | Servings: Makes one 9-inch cheesecake