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Mango Coconut Cheesecake

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  • Prep 25 min
  • Total 9 hr 5 min
  • Servings 16
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A delicious taste of the tropics is headed your way with this cheesecake, boasting a coconut cookie crust, mango in the creamy filling and shaved coconut on top. Make it your way with the variation below.
Created Sep 8, 2014
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Ingredients

  • 2 cups crushed coconut cookies (7 to 8 oz)
  • 1/4 cup butter, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 1 1/4 cups sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 container (8 oz) sour cream
  • 1 jar (20 oz) mango slices, drained, chopped (about 1 1/2 cups)
  • 1/2 cup shaved coconut, toasted
  • Additional chopped mango

Steps

  •  
    1
    Heat oven to 350°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
  •  
    2
    Meanwhile, in large bowl, beat cream cheese, sugar, cornstarch and vanilla with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Stir in sour cream and mango. Pour filling over crust.
  •  
    3
    Bake at 300°F 1 hour 20 minutes to 1 hour 30 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  •  
    4
    To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Sprinkle coconut and additional mango over top of cheesecake. Cover; refrigerate any remaining cheesecake.

Nutrition Information

No nutrition information available for this recipe
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