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Contest-Winning Tropical Cheesecake

 Contest-Winning 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

2 of 2

Contest-Winning Tropical Cheesecake (continued)

Directions (continued)

  • and beat well. Add eggs; beat on low just until combined. Add sour
  • cream, lemon juice and extract; beat just until blended. Pour over
  • 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.
Nutritional 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.