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Tropical Cheesecake
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Prep Time:
25 minutes
Total Time:
8 hours 10 minutes
Cake mix base topped with creamy cheesecake and juicy fruit blend.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup butter or margarine, softened
  • 2 teaspoons grated lime peel
  • 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
  • 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*
Instructions:
  • Preheat your oven to 325°F. Grease a 9-inch springform pan with baking spray containing flour. Wrap foil around the outside of the pan to prevent any drips. Set aside 1/4 cup of the cake mix. In a large bowl, mix together the remaining cake mix, oil, 1 egg, and lime peel using an electric mixer on low speed until the mixture becomes crumbly. Press the mixture into the bottom and 2 inches up the sides of the pan.
  • In a large bowl, blend 1/4 cup of reserved cake mix, cream cheese, sugar, cream of coconut, and rum extract until smooth. Add eggs one at a time, mixing well. Pour mixture into crust.
  • Bake for 1 to 1 ¼ hours until cheesecake is set at least 2 inches from the edge of the pan with a slight jiggle in the center. Turn off the oven, remove cheesecake, and run a metal spatula around the edge. Return cheesecake to the slightly opened oven door to cool for 30 minutes (note: the top may crack).
  • Take the cheesecake out of the oven and set it on a cooling rack. Gently run a metal spatula around the edges of the pan to loosen the cheesecake without releasing the side. Let it cool in the pan on the rack for 2 hours, then refrigerate for 4 hours or overnight.
  • Before serving, glide a metal spatula around the edge of the pan once more and remove the side of the pan. Artfully place slices of mango and kiwifruit on top of the cheesecake. Finish by sprinkling coconut over the top. Store the cheesecake covered in the refrigerator.

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