Description
This recipe is tried and true! I make this every year for my dad's birthday. He asked if i will make it for easter this year too. I love this, and every time i make it, i think about how much my dad enjoyes it. I hope you will enjoy it too.
Plan ahead – allow minimum of 6 hours to chill. Time does not include cooling.
Ingredients
- Graham Cracker Crumbs
- Sweetened Flaked Coconut
- Butter
- Sugar
- Mandarin Orange Segments
- Crushed Pineapple In Juice
- Cream Cheese
- Eggs
- White Chocolate Chips
- Fruit
- Cornstarch
- Oranges
Instructions
- Coconut crust:
- Heat oven to 350 degrees
- Stir together graham cracker crumbs, coconut flakes, melted butter, and sugar in a medium bowl
- Press mixture firmly onto bottom of 9-inch springform pan
- Bake 8 minutes
- Cool slightly
- Filling:
- Cut mandarin oranges into small pieces
- Drain oranges and pineapple, reserving juices
- Beat cream cheese in large bowl until fluffy
- Add sugar
- Beat well
- Add eggs
- Beat well
- Stir in white chips, oranges and pineapple
- Pour mixture over baked and slightly cooled crust
- Bake 60 to 65 minutes or until center is almost set
- Remove from oven to wire rack
- With knife, loosen cake from side of pan
- Cool completely
- Remove side of pan
- Cover
- Refrigerate until cold
- Prepare tropical fruit sauce
- Tropical fruit sauce:
- Combine reserved fruit juices, suagar and cornstarch in a medium saucepan
- Cook over medium heat, stirring constantly, until thickend
- Remove from heat
- Stir in orange or pineapple extract
- Cool to room temperature
- Cover
- Refrigerate leftover sauce
- To serve:
- Pour desired amount of fruit sauce over individual slices of cheesecake
- Garnish with toasted coconut if desired
- Refrigerate leftover cheese cake – it there is any!