Mango Coconut Cheesecake

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

25

Minutes

Total Time

9:05

Hrs:Mins

Makes

16

servings

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