Tropical Philadelphia Cheesecake Recipes

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PHILADELPHIA® CLASSIC CHEESECAKE



PHILADELPHIA® Classic Cheesecake image

When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 5h45m

Yield 16

Number Of Ingredients 7

1 ½ cups HONEY MAID Graham Cracker Crumbs
3 tablespoons sugar
⅓ cup butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 teaspoon vanilla
4 eggs

Steps:

  • Preheat oven to 325 degrees F.
  • Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
  • Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

TROPICAL PHILADELPHIA® CHEESECAKE



Tropical PHILADELPHIA® Cheesecake image

Get a taste of the tropics-in your cheesecake! This island getaway dessert is made with a citrusy lime zest filling in a coconutty crust.

Provided by My Food and Family

Categories     Recipes

Time 3h30m

Yield Makes 12 servings.

Number Of Ingredients 11

1 cup BAKER'S ANGEL FLAKE Coconut
2 Tbsp. flour
2 Tbsp. margarine, melted
1 env. KNOX Unflavored Gelatine
1/4 cup water
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. grated lime zest
1/4 cup lime juice
few drops green food coloring
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Preheat oven to 350°F. Mix coconut, flour and margarine. Press firmly onto bottom of 9-inch springform pan. Bake 12 to 15 minutes or until very lightly browned.
  • Meanwhile, soften gelatine in water in small saucepan; let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring occasionally. Set aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add dissolved gelatine, lime zest, juice and food coloring; mix well. Gently stir in whipped topping; pour over crust.
  • Refrigerate 3 hours or until firm. When ready to serve, run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 350, Fat 25 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 40 mg, Sodium 210 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 22 g, Protein 4 g

CONTEST-WINNING TROPICAL CHEESECAKE



Contest-Winning Tropical Cheesecake image

I don't bake many sweet items, but I like to put together this cheesecake for parties. The colorful fruit topping is refreshing, and the coconut gives each slice a delicious tropical taste. It looks pretty as part of a buffet.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 10-12 servings.

Number Of Ingredients 17

1 cup sweetened shredded coconut
1/4 cup chopped almonds
2 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons cornstarch
3 large eggs
1 cup sour cream
3 tablespoons lemon juice
2 teaspoons vanilla extract
1/4 teaspoon almond extract
TOPPING:
1/3 cup apricot preserves
1/2 cup pineapple tidbits
2 to 4 kiwifruit, peeled, sliced and halved
1/4 to 3/4 cup sweetened shredded coconut, toasted

Steps:

  • In a small bowl, combine coconut and almonds; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. , In a bowl, beat cream cheese and sugar until smooth. Add cornstarch and beat well. Add eggs; beat on low just until combined. Add sour cream, lemon juice and extract; beat just until blended. Pour over crust. , Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. , In a small saucepan, melt preserves, stirring to break up any apricot pieces. Arrange pineapple and kiwi on top of cheesecake. Brush preserves over fruit and on sides of cheese cake. Press coconut onto the sides of the cheesecake. Chill until serving.

Nutrition Facts : Calories 315 calories, Fat 18g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 131mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.

TROPICAL CHEESECAKE



Tropical Cheesecake image

Cake mix creates a tender crust for creamy cheesecake topped with a lovely blend of juicy fruit.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h10m

Yield 16

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter or margarine, softened
2 teaspoons grated lime peel
1/4 cup reserved cake mix
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1/2 cup canned cream of coconut (not coconut milk)
1/2 teaspoon rum extract, if desired
3 eggs
1 large mango, seed removed, peeled and chopped (about 1 1/2 cups)
3 kiwifruit, peeled, chopped (about 1 1/2 cups)
1/4 cup shredded coconut, toasted*

Steps:

  • Heat oven to 325°F. Spray bottom and side of 9-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix. In large bowl, beat remaining cake mix, the oil, 1 egg and lime peel with electric mixer on low speed until crumbly. Press in bottom and 2 inches up side of pan.
  • In same large bowl, beat reserved 1/4 cup cake mix, the cream cheese, sugar, cream of coconut and rum extract on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour into crust.
  • Bake 1 hour to 1 hour 15 minutes or until cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; remove cheesecake from oven and run metal spatula around edge to loosen. Return cheesecake to oven; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes (top may crack as it cools).
  • Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run metal spatula around edge of pan again to loosen cheesecake. Cool in pan on cooling rack 2 hours. Refrigerate 4 hours or overnight.
  • To serve, run metal spatula around edge of pan again and remove side of pan. Arrange mango and kiwifruit on top of cheesecake. Sprinkle with coconut. Store covered in refrigerator.

Nutrition Facts : Calories 390, Carbohydrate 39 g, Cholesterol 100 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 27 g, TransFat 0 g

TROPICAL CHEESECAKE



Tropical Cheesecake image

Make and share this Tropical Cheesecake recipe from Food.com.

Provided by startnover

Categories     Cheesecake

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 15

1 cup flaked coconut
1/4 cup chopped almonds
2 tablespoons melted butter
2 (8 ounce) packages cream cheese
1 cup sugar
3 tablespoons cornstarch
3 eggs
1 cup sour cream
3 tablespoons lemon juice
2 teaspoons vanilla
1/4 teaspoon almond extract
1/3 cup apricot jam
1/2 cup pineapple tidbits
2 -4 sliced kiwi
3/4 cup toasted coconut

Steps:

  • For crust:.
  • Mix crust ingredients together and press into the bottom of a 9 inch spring form pan.
  • Bake at 350 for 10 minutes and cool.
  • Filling:.
  • All ingredients should be brought to room temperature.
  • Beat cream cheese and sugar till smooth.
  • Add cornstarch and beat well.
  • Add eggs, and beat on low for just till combined.
  • Add sour cream, lemon juice, and extracts.
  • Beat just till blended.
  • Pour over crust and bake 350° for 45-50 minutes or till center is almost set.
  • Cool 1 hour and refrigerate overnight.
  • Next day remove the sides of the pan.
  • Heat jam in sauce pan.
  • Arrange fruit over top of cheesecake.
  • Brush entire cake w/ jam, and then press the toasted coconut onto the sides of the cake.
  • Prep time does not include refrigeration.

Nutrition Facts : Calories 298, Fat 20.5, SaturatedFat 13, Cholesterol 81, Sodium 138.7, Carbohydrate 25.5, Fiber 1.5, Sugar 18.9, Protein 4.9

TROPICAL NEW YORK STYLE CHEESECAKE



Tropical New York Style Cheesecake image

This a gluten-free cheesecake with a macaroon/meringue type crust. The filling is thick and creamy but not too sweet. Serve topped with fluffy vanilla frosting and fresh fruit or pie filling. Honey can be used in replace of the juice if needed.

Provided by CoconutGirl

Categories     Cheesecake

Time 1h37m

Yield 1 cheesecake, 14 serving(s)

Number Of Ingredients 15

4 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon cream of tartar
1 1/4 cups organic whole sugar
1/4 cup tropical traditions coconut flour
1/4 teaspoon salt
2 1/2 cups flaked unsweetened dried coconut
5 (8 ounce) packages cream cheese, softened
1 cup organic whole sugar
3 tablespoons tropical traditions coconut flour
1 teaspoon vanilla extract
1 tablespoon pineapple frozen juice concentrate, thawed
1 cup sour cream
4 eggs

Steps:

  • Crust: Preheat oven to 300 degrees F.
  • Grease spring-form pan with coconut oil and dust with additional coconut flour or line with wax paper or parchment.
  • In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar and whip until stiff.
  • Toss together coconut flour, salt, and coconut in a separate bowl; fold into egg whites. Use only enough to make a 1/2 inch crust in the bottom and sides of a 9-inch spring-form pan for cheesecake and make cookies (by heaping tablespoons) with the rest.
  • Bake 12-20 minutes, or until lightly browned. (Allow cookies to cool on the baking sheet before removing.) Makes enough for 1 crust and 20 cookies.
  • Filling: Preheat oven to 325 degrees F. Beat cream cheese, sugar, coconut flour and vanilla in large bowl with electric mixer on medium speed until well blended.
  • Add pineapple juice concentrate and sour cream; mix well.
  • Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
  • Bake for 1 hour and 10 minutes or until center is almost set.
  • Carefully run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
  • Top with fresh sliced strawberries and vanilla frosting or cherry or blueberry pie filling. Store in the refrigerator.

Nutrition Facts : Calories 552.9, Fat 39, SaturatedFat 25.6, Cholesterol 156.8, Sodium 369.2, Carbohydrate 43.2, Fiber 0.8, Sugar 39.7, Protein 9.9

QUICK TROPICAL CHEESECAKE TRIFLE



Quick Tropical Cheesecake Trifle image

Cubes of rich pound cake and some creamy cheesecake filling make elegant additions to this tropical fruit dessert trifle.

Provided by My Food and Family

Categories     Fruit Recipes

Time 15m

Yield Makes 14 servings, 2/3 cup each

Number Of Ingredients 7

1 pkg. (10.75 oz.) frozen prepared pound cake, thawed, cut into 3/4-inch cubes
1 tub (24.2 oz.) PHILADELPHIA No Bake Cheesecake Filling Original
2 cups cut-up fresh pineapple (1 inch pieces)
2 bananas, sliced
2 kiwi, peeled, chopped
1/4 cup seedless strawberry jam, warmed
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Layer half the cake cubes in bottom of large straight-sided serving bowl. Top with half the cheesecake filling and fruit. Repeat layers.
  • Drizzle with jam; sprinkle with coconut.
  • Serve immediately. Or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

TROPICAL CHEESECAKE



Tropical Cheesecake image

This recipe has been a favorite of mine for years because of its easy preparation. It makes a sweet and light dessert.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8-10 servings.

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 can (8 ounces) crushed pineapple, drained
2 envelopes whipped topping mix (Dream Whip)
1/2 cup cold milk
1/2 teaspoon vanilla extract
1 graham cracker crust (9 inches)

Steps:

  • In a large bowl, beat cream cheese and confectioners' sugar until fluffy. Stir in pineapple. In another bowl, combine dessert topping mix with milk and vanilla; beat until stiff. Fold into pineapple mixture. Spread evenly into crust. Chill.

Nutrition Facts : Calories 259 calories, Fat 14g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 170mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.

CHEESECAKE TART WITH TROPICAL FRUITS



Cheesecake Tart with Tropical Fruits image

Categories     Fruit     Dessert     Bake     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 20

Crust
1 1/2 cups all purpose flour
2 tablespoons sugar
1/8 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons (or more) ice water
1 large egg yolk
1/4 cup guava jelly or crab apple jelly
Filling
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar
1 large egg
1/4 teaspoon vanilla extract
1/2 cup sour cream
Topping
1/4 cup guava jelly or crab apple jelly
3 small red-fleshed papayas, halved, peeled, seeded, cut lengthwise into 1/4-inch-thick slices
2 kiwis, peeled, cut into 1/4-inch-thick rounds
1 large ripe mango, halved, pitted, peeled, diced
2 passion fruits, halved (optional)

Steps:

  • For crust:
  • Combine flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk 2 tablespoons ice water and egg yolk in small bowl. Add to dry ingredients and blend just until soft moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.
  • Preheat oven to 375°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Press in overhang, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes. Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer crust to rack. Spread jelly over bottom of crust and cool. Reduce oven temperature to 350°F.
  • For filling:
  • Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until light and fluffy. Beat in egg, then vanilla. Add sour cream and beat just to blend.
  • Pour filling into tart crust. Bake until filling is slightly puffed and center moves slightly when pan is gently shaken, about 35 minutes. Transfer to rack and cool completely. Refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
  • For topping:
  • Melt jelly in heavy small saucepan over low heat. Brush over top of cheesecake. Overlap papaya slices atop tart in circle. Arrange kiwis in overlapping slices in center. Sprinkle mango around edge. Spoon pulp of passion fruits into center of tart, if desired. Serve immediately or refrigerate up to 3 hours.

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