Ingredients
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1 1/3 cups graham cracker crumbs
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1/2 cup sweetened flaked coconut
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1/4 cup butter or 1/4 cup margarine, melted
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2 tablespoons sugar
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1 (11 ounce) can mandarin orange segments, reserve
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1 (8 ounce) can crushed pineapple in juice, reserve (not syrup)
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3 (8 ounce) packages cream cheese, softened
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1 1/4 cups sugar
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3 eggs
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2 cups white chocolate chips
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1 cup fruit, juices reserved
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!