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Mango Coconut Cheesecake

A delicious taste of the tropics is headed your way with this cheesecake, boasting a coconut cookie crust, mango in the creamy filling and shaved coconut on top. Make it your way with the variation below.

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  • Prep Time 25 min
  • Total Time 9 hr 5 min
  • Servings 16

Ingredients

Crust

2
cups crushed coconut cookies (7 to 8 oz)
1/4
cup butter, melted

Filling

3
packages (8 oz each) cream cheese, softened
1 1/4
cups sugar
2
tablespoons cornstarch
1
teaspoon vanilla
3
eggs
1
container (8 oz) sour cream
1
jar (20 oz) mango slices, drained, chopped (about 1 1/2 cups)

Garnish

1/2
cup shaved coconut, toasted
Additional chopped mango

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
  • 2 Meanwhile, in large bowl, beat cream cheese, sugar, cornstarch and vanilla with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Stir in sour cream and mango. Pour filling over crust.
  • 3 Bake at 300°F 1 hour 20 minutes to 1 hour 30 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  • 4 To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Sprinkle coconut and additional mango over top of cheesecake. Cover; refrigerate any remaining cheesecake.

EXPERT TIPS

Expert Tips

To toast coconut, heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.

Use a food processor to crush the cookies. If you don’t own one, place cookies in a resealable plastic bag, seal bag and crush cookies with a rolling pin.

Recipe Variation Peach Mango Cheesecake: Use a 20-oz jar of sliced peaches for the mangoes.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
220),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
14g,
14%
Trans Fat
1/2g
1/2%
),
Cholesterol
100mg
100%;
Sodium
230mg
230%;
Total Carbohydrate
31g
31%
(Dietary Fiber
0g
0%
  Sugars
25g
25%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
4%;
Calcium
6%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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