Tropical Cheesecake

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

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Servings 16

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ingredients 13
Prep Time 25 min
Total Time 8 hr 10 min

Ingredients

Crust

1: box yellow cake mix

1/4: cup vegetable oil

1: egg

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*

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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

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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;