Tropical Cheesecake

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  • 25 min prep time
  • 8 hr 10 min total time
  • 13 ingredients
  • 16 servings

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*

Directions

  1. 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. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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