Tropical Cheesecake

 

1

box Betty Crocker® SuperMoist® 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*

• 1 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.
• 2 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.
• 3 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).
• 4 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.
• 5 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.