Creamy Ambrosia Cheesecake Recipes
CREAMY AMBROSIA CHEESECAKE
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.
Provided by kittycatmom
Categories Cheesecake
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- 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!
Nutrition Facts : Calories 713.3, Fat 43.6, SaturatedFat 26.6, Cholesterol 155.3, Sodium 366.5, Carbohydrate 73.9, Fiber 1.3, Sugar 64.9, Protein 10.3
AMBROSIA CHEESECAKE
Make and share this Ambrosia Cheesecake recipe from Food.com.
Provided by southern chef in lo
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Stir together first 3 ingredients; press mixture into bottom of a 10-inch springform pan.
- Bake at 350° for 8 minutes. Cool.
- Beat cream cheese, eggs, and 1 cup sugar at medium speed with an electric mixer until fluffy. Stir in 14-ounce package coconut and vanilla. Pour into prepared crust.
- Bake at 350° for 1 hour. Cool completely on a wire rack.
- Cover and chill 8 hours. Release sides of springform pan, and place cheesecake on serving platter or cake stand. Spread Fresh Orange Curd evenly over top of cheesecake. Sprinkle 1 cup toasted coconut around outer edge of top, if desired. Arrange Decorated Pastry Strips on sides of cheesecake, if desired. Garnish top of cake, if desired.
Nutrition Facts : Calories 552.1, Fat 42.2, SaturatedFat 29.2, Cholesterol 143.7, Sodium 348.4, Carbohydrate 37.8, Fiber 1.5, Sugar 34.4, Protein 8.3
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- In a large bowl, beat the cream cheese until creamy, about 1 minute. Beat in the sweetened condensed milk and vanilla until smooth and creamy. Beat in the chopped fruit cocktail, chopped maraschino cherries, chopped mandarin oranges, and drained pineapple until combined, about 20 seconds. Lastly, fold in the whipped topping until combined.
- Spread the mixture into the prepared pie crust and smooth out the top. Refrigerate for at least 3 hours to set before serving.
- Before serving, make your marshmallow whipped cream: In the bowl of a stand mixer, beat the heavy cream on high speed until soft peaks form. Add in the marshmallow creme and beat until stiff peaks form. Pipe the marshmallow whipped cream on top of the pie and garnish with additional fruit, nuts, marshmallows, if using. Store in the fridge.
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