• Crust
    • 1-⅓ cups ground gingersnaps cookies
    • 1 3 1/2-ounce jar toasted macadamia nuts
    • ¼ cup packed golden brown sugar
    • 1-½ tablespoons chopped crystallized ginger
    • 2 tablespoons (1/4 stick) unsalted butter, melted
  • Filling
    • 4 8-ounce packages cream cheese, room temperature
    • 1-½ cups sugar
    • 1 tablespoon minced lime peel
    • 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)


For crust:
Preheat oven to 350°F. Generously butter 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. Finely grind first 4 ingredients in processor. Add butter; blend until crumbs are moistened. Press mixture on bottom and 1 3/4 inches up sides of pan. Bake until crust is set, about 8 minutes. Transfer to rack, cool. Maintain oven temperature.

For filling:
Using electric mixer, beat cream cheese, sugar and lime peel in large bowl until light and fluffy. Beat in sour cream and lime juice. Add eggs 1 at a time, beating just until blended.

Pour filling into crust. Bake until edges are firm but center 2 inches of cheesecake still moves slightly when pan is shaken, about 1 hour 20 minutes. Transfer to rack and cool 10 minutes. Run small sharp knife around pan sides to loosen cake. Cover, chill overnight.

Place mango around top edge of cake. Place kiwi, then pineapple in center. Garnish with pineapple leaves.


A luscious tropical treat enhanced with a delicious crust made of gingersnap cookies and macadamia nuts. Begin preparing this one day before you plan to serve it.

Baked Goods, Cakes, Dessert
MacGourmet downloadMango Pineapple Lime Cheescake with Ginger Crust. To import, drag image to your MacGourmet recipe box.