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Desserts

Pineapple-Mango Cheesecake

Pineapple-Mango Cheesecake recipe
photo by:kraft
Toasted coconut and freshly chopped pineapple and mangos lend a tropical sweetness to this rich, dense cheesecake.
time
prep:
15 min
total:
6 hr
servings
total:
24 servings

What You Need

1-1/4
cups  graham cracker crumbs
1/4
cup  packed brown sugar
1/4
cup  BAKER'S ANGEL FLAKE Coconut, toasted
1/4
cup  butter, melted
4
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup  granulated sugar
3
Tbsp.  flour
1
Tbsp.  vanilla
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
4
 eggs
2
cups  each finely chopped fresh pineapple and mangos

Make It

HEAT oven to 325°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, brown sugar, coconut and butter; press onto bottom of prepared pan.

BEAT cream cheese, granulated sugar, flour and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 40 to 45 min. or until center is almost set. Cool. Refrigerate 4 hours. Meanwhile, combine pineapple and mangos in medium bowl. Blend half the fruit mixture in blender until smooth. Return to fruit in bowl; mix well. Refrigerate until ready to serve.

USE foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with fruit mixture.

Kraft Kitchens Tips

Size Wise
Take your taste buds to the tropics with this special occasion dessert.
Food Facts
You should get about 2 cups finely chopped mangos from 1 large mango, and 2 cups finely chopped pineapple from 1 medium pineapple.
Special Extra
Garnish each serving with a sprinkling of additional toasted flaked coconut.
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