Tropical Cheesecake
Recipe from Betty Crocker

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


Tropical Cheesecake

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Servings: 16 servings
Prep Time: 25 mins
Total Time: 8 hrs 10 mins
Related Categories: Cheesecake
 
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Ingredients
Crust
  • 1   box
    Betty Crocker® SuperMoist® yellow cake mix
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  • 1/2   cup
    butter or margarine, softened
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  • 2   teaspoons
    grated lime peel
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Filling
  • 1/4   cup
    reserved cake mix
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  • 3   packages
    cream cheese, softened (8 ounces each)
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  • 3/4   cup
    sugar
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  • 1/2   cup
    canned cream of coconut (not coconut milk)
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  • 1/2   teaspoon
    rum extract, if desired
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  • 3  
    eggs
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Topping
  • 1  
    large mango, seed removed, peeled and chopped (about 1 1/2 cups)
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  • 3  
    kiwifruit, peeled, chopped (about 1 1/2 cups)
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  • 1/4   cup
    shredded coconut, toasted
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Directions
1.
Heat oven to 325 degrees 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 butter 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.

Tip:
High Altitude (3500-6500 ft): Before heating oven, place small baking pan filled with 1 to 2 cups of water on oven rack below center rack to help prevent cheesecake from cracking.
Nutrition information
Calories 440 (Calories from Fat 240); Total Fat 27g (Saturated Fat 17g, Trans Fat 1 1/2g); Cholesterol 100mg; Sodium 390mg; Total Carbohydrate 42g (Dietary Fiber 1g, Sugars 28g); Protein 6g. Daily Values: Vitamin A 20%; Vitamin C 15%; Calcium 10%; Iron 8%. Exchanges: 2 Starch; 1 Other Carbohydrate; 0 Vegetable; 5 Fat. Carbohydrate Choices: 3. Percent Daily Values are based on a 2,000 calorie diet
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