Gingersnaps, pineapple curd, and cream cheese combine for this tropical take on cheesecake.
4-6 Tbsp unsalted butter, melted
2 Tbsp granulated sugar
1 1⁄2 cups gingersnap crumbs
2 eggs, room temperature
16 ounces cream cheese, room temperature
1⁄2 cup granulated sugar
1 1⁄2 tsp lime zest
1 Tbsp lime juice, approximately one 1⁄2 of a lime
1⁄2 cup Just Jan’s Pineapple curd
Preheat oven to 325 degrees.
Grease the bottom of a 9 by 9 inch baking pan then line with parchment, set aside.
In a food processor, mix the gingersnap crumbs, sugar and melted butter until thoroughly combined.
Pour crumb mixture into the prepared pan and bake for 12 minutes. Allow to cool.
In a food processor add the cream cheese, eggs, lime zest, lime juice and sugar and mix until well combined and texture is smooth. Pour into cooled crust.
Bake for 20 minutes.
While the cheesecake is baking, in a small saucepan warm the pineapple curd and whisk to loosen and make it spreadable.
After the cheesecake has baked for 20 minutes carefully remove and with an offset spatula spread the pineapple curd over the top. Bake an additional 10 minutes.
Allow to completely cool then refrigerate for a few hours before serving. Once it’s set, remove from the pan and cut into desired pieces squares.