This yummy cheesecake is topped with a mango-pineapple sauce!
For the Crust:
Preheat the oven to 350-degrees.
Combine the ingredients. Press into the bottom of a 9" springform pan. Refrigerate for 10 minutes then bake for 7 minutes.
For the filling:
Beat the cream cheese with the sugar until smooth. Blend in the coconut creme, cream and pineapple. Beat in the eggs, one at a time. Fold in the coconut rum and rum extract. Pour into the pan.
Bake in the 350-degree oven for 90 minutes. Turn off the oven and prop the door open for 30 minutes. Remove from the oven and sprinkle wiht the coconut. Transfer to a cooling rack and allow to completely cool at room temperature. Refrigerate for 8 hours, or overnight. Slice and serve with the sauce.
For the sauce:
Puree the pineapple with mango in a food processor. Press through a sieve into a small sauce pan. Stir in the sugar.
Blend the corn starch into 1/4 reserved pineapple juice. Add to the fruit. Cook over low heat until sauce thickens. Cool before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (223g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 341 (62%)|
|Amt Per Serving||% DV|
|Total Fat 37.9g||51 %|
|Saturated Fat 23.1g||116 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 158.3mg||49 %|
|Sodium 295.4mg||10 %|
|Potassium 277.6mg||7 %|
|Total Carbohydrate 45.4g||13 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 43.2g|
|Protein 6.8g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 547
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