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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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