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Tropical Cheesecake

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

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  • 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*

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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

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.

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View Full Nutrition Information

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.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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