Mango-Pineapple-Lime Cheesecake with Ginger Crust

Name: Mango-Pineapple-Lime Cheesecake with Ginger Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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)

Servings: persons

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
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)

1
Preheat oven to 350 F. Generously butter 9-inch-diameter spring-form pan with 2 3/4-inch-high sides.
2
Finely grind first 4 ingredients in processor.
3
Add butter; blend until crumbs are moistened.
4
Press mixture on bottom and 1 3/4 inches up sides of pan.
5
Bake until crust is set, about 8 minutes.
6
Transfer to rack, cool.
7
Maintain oven temperature.
8
Using electric mixer, beat cream cheese, sugar and lime peel in large bowl until light and fluffy.
9
Beat in sour cream and lime juice.
10
Add eggs 1 at a time, beating just until blended.
11
Pour filling into crust.
12
Bake until edges are firm but center 2 inches of cheesecake still moves slightly when pan is shaken, about 1 hour 20 minutes.
13
Transfer to rack and cool 10 minutes.
14
Run small sharp knife around pan sides to loosen cake.
15
Cover, chill overnight.
16
Place mango around top edge of caked.
17
Place kiwi, then pineapple in center.
18
Garnish with pineapple leaves.

1054

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Mango-Pineapple-Lime Cheesecake with Ginger Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!