Tropical Cheesecake

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

  • Prep Time 25 min
  • Total Time 8 hr 10 min
  • Servings 16

Ingredients

Crust

1
box Betty Crocker™ SuperMoist™ yellow cake mix
1/2
cup butter or margarine, softened
2
teaspoons grated lime peel

Filling

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

Topping

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.

Expert Tips

*To toast coconut, spread it in an ungreased shallow pan and bake at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown.

Leaving the baked cheesecake in the turned-off oven for 30 minutes allows the center to continue cooking and finish setting while the cheesecake gradually begins to cool down.

For easier cutting, use a chef’s knife and a strong downward motion.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
13g,
13%
Trans Fat
0g
0%
),
Cholesterol
100mg
100%;
Sodium
350mg
350%;
Total Carbohydrate
39g
39%
(Dietary Fiber
1g
1%
  Sugars
27g
27%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
10%;
Iron
6%;
Exchanges:
1 1/2 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; 4 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.