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.

Prep Time

Minutes

Total Time

9:05

Hrs:Mins

Makes

servings

Crust

cups crushed coconut cookies (7 to 8 oz)

1/4

cup butter, melted

Filling

packages (8 oz each) cream cheese, softened

1 1/4

cups sugar

tablespoons cornstarch

teaspoon vanilla

eggs

container (8 oz) sour cream

jar (20 oz) mango slices, drained, chopped (about 1 1/2 cups)

Garnish

1/2

cup shaved coconut, toasted

Additional chopped mango

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.
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.
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.
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.

Makes 16 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

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.

Nutrition Information:

1 Serving (1 Serving)

Calories 370

(Calories from Fat 220),

Total Fat 25g

(Saturated Fat 14g,
Trans Fat 1/2g),

Cholesterol 100mg;
Sodium 230mg;
Total Carbohydrate 31g

(Dietary Fiber 0g,
Sugars 25g),

Protein 4g;

Percent Daily Value*:

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Mango Coconut Cheesecake

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens