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Tropical Cheesecake

I don't bake many sweet items, but I like to put together this cheesecake for parties. The colorful fruit topping is refreshing, and the coconut gives each slice a delicious tropical taste. It looks pretty as part of a buffet.

10-12 ServingsPrep: 25 min. + cooling Bake: 45 min. + chilling

Ingredients

1 cup flaked coconut
1/4 cup chopped almonds
2 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons cornstarch
3 eggs
1 cup (8 ounces) sour cream
3 tablespoons lemon juice
2 teaspoons vanilla extract
1/4 teaspoon almond extract
TOPPING:
1/3 cup apricot preserves
1/2 cup pineapple tidbits
2 to 4 kiwifruit, peeled, sliced and halved
1/4 to 3/4 cup flaked coconut, toasted

Directions

In a small bowl, combine coconut and almonds; stir in butter. Press
onto the bottom of a greased 9-in. springform pan. Bake at 350°
for 10 minutes. Cool on a wire rack.
In a bowl, beat cream cheese and sugar until smooth. Add cornstarch
and beat well. Add eggs; beat on low just until combined. Add sour
cream, lemon juice and extract; beat just until blended. Pour over

2 of 2

Tropical Cheesecake (continued)

Directions (continued)

crust.
Bake at 350° for 45-50 minutes or until center is almost set.
Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides
of pan.
In a small saucepan, melt preserves, stirring to break up any apricot
pieces. Arrange pineapple and kiwi on top of cheesecake. Brush
preserves over fruit and on sides of cheese cake. Press coconut onto
the sides of the cheesecake. Chill until serving. Yield: 10-12
servings.

Nutrition Facts: 1 serving (1 slice) equals 315 calories, 18 g fat (11 g saturated fat), 92 mg cholesterol, 131 mg sodium, 34 g carbohydrate, 1 g fiber, 5 g protein.