Tropical Cheesecake

Tropical Cheesecake

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

Prep Time

25

Minutes

Total Time

8:10

Hrs:Mins

Makes

16

servings

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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*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:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 13g,
    • Trans Fat 0g),
  • Cholesterol 100mg;
  • Sodium 350mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 1g,
    • Sugars 27g),
  • Protein 5g;
Percent Daily Value*:
    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.