2 cups each finely chopped fresh pineapple and mangos
Add To Shopping List
Let's 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.
Take your taste buds to the tropics with this special occasion dessert.
You should get about 2 cups finely chopped mangos from 1 large mango, and 2 cups finely chopped pineapple from 1 medium pineapple.
Garnish each serving with a sprinkling of additional toasted flaked coconut.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 11g
Trans Fat 1g
Total Carbohydrates 21g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.