Berry Tropical Cheesecake Recipes

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TROPICAL CHEESECAKE



Tropical Cheesecake image

Cake mix creates a tender crust for creamy cheesecake topped with a lovely blend of juicy fruit.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h10m

Yield 16

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter or margarine, softened
2 teaspoons grated lime peel
1/4 cup reserved cake mix
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1/2 cup canned cream of coconut (not coconut milk)
1/2 teaspoon rum extract, if desired
3 eggs
1 large mango, seed removed, peeled and chopped (about 1 1/2 cups)
3 kiwifruit, peeled, chopped (about 1 1/2 cups)
1/4 cup shredded coconut, toasted*

Steps:

  • Heat oven to 325°F. Spray bottom and side of 9-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix. In large bowl, beat remaining cake mix, the oil, 1 egg and lime peel with electric mixer on low speed until crumbly. Press in bottom and 2 inches up side of pan.
  • In same large bowl, beat reserved 1/4 cup cake mix, the cream cheese, sugar, cream of coconut and rum extract on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour into crust.
  • Bake 1 hour to 1 hour 15 minutes or until cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; remove cheesecake from oven and run metal spatula around edge to loosen. Return cheesecake to oven; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes (top may crack as it cools).
  • Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run metal spatula around edge of pan again to loosen cheesecake. Cool in pan on cooling rack 2 hours. Refrigerate 4 hours or overnight.
  • To serve, run metal spatula around edge of pan again and remove side of pan. Arrange mango and kiwifruit on top of cheesecake. Sprinkle with coconut. Store covered in refrigerator.

Nutrition Facts : Calories 390, Carbohydrate 39 g, Cholesterol 100 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 27 g, TransFat 0 g

TROPICAL CHEESECAKE



Tropical Cheesecake image

Make and share this Tropical Cheesecake recipe from Food.com.

Provided by startnover

Categories     Cheesecake

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 15

1 cup flaked coconut
1/4 cup chopped almonds
2 tablespoons melted butter
2 (8 ounce) packages cream cheese
1 cup sugar
3 tablespoons cornstarch
3 eggs
1 cup sour cream
3 tablespoons lemon juice
2 teaspoons vanilla
1/4 teaspoon almond extract
1/3 cup apricot jam
1/2 cup pineapple tidbits
2 -4 sliced kiwi
3/4 cup toasted coconut

Steps:

  • For crust:.
  • Mix crust ingredients together and press into the bottom of a 9 inch spring form pan.
  • Bake at 350 for 10 minutes and cool.
  • Filling:.
  • All ingredients should be brought to room temperature.
  • Beat cream cheese and sugar till smooth.
  • Add cornstarch and beat well.
  • Add eggs, and beat on low for just till combined.
  • Add sour cream, lemon juice, and extracts.
  • Beat just till blended.
  • Pour over crust and bake 350° for 45-50 minutes or till center is almost set.
  • Cool 1 hour and refrigerate overnight.
  • Next day remove the sides of the pan.
  • Heat jam in sauce pan.
  • Arrange fruit over top of cheesecake.
  • Brush entire cake w/ jam, and then press the toasted coconut onto the sides of the cake.
  • Prep time does not include refrigeration.

Nutrition Facts : Calories 298, Fat 20.5, SaturatedFat 13, Cholesterol 81, Sodium 138.7, Carbohydrate 25.5, Fiber 1.5, Sugar 18.9, Protein 4.9

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