Pineapple-Mango Cheesecake
CATEGORIES
INGREDIENTS
- Cooking Time: 40-45 minutes
- Servings: 24 servings
- Preparation Time: 15 minutes
- 1-1/4 cups Honey Maid Graham Crumbs
- 1/4 cup packed brown sugar
- 1/4 cup toasted flaked coconut
- 1/4 cup butter, melted
- 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
- 1 cup granulated sugar
- 3 Tbsp. flour
- 1 Tbsp. vanilla
- 1 cup sour cream
- 4 eggs
- 2 cups each finely chopped fresh pineapple and mangoes
DIRECTIONS
- 1. Heat oven to 325°F.
- 2. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, brown sugar, coconut and butter; press onto bottom of prepared pan.
- 3. 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.
- 4. Bake 40 to 45 min. or until center is almost set.
- 5. Cool. Refrigerate 4 hours. Meanwhile, combine pineapple and mangoes in medium bowl.
- 6. Blend half the fruit mixture in blender until smooth. Return to fruit in bowl; mix well. Refrigerate until ready to serve.
- 7. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with fruit mixture.