BAKED TROPICAL CHEESECAKE SUPREME

Rose Mary Mogan

By
@cookinginillinois

This recipe is a baked version of one that I created last week as my interpetation of one that is served at the Bakers Square Restaurant. With the various fruits that I used and the expensive nuts, I thought this dessert deserved to be called a Supreme recipe.

In my opinion it looks SUPREME, & my husband prefers the Baked version over the non Baked version and that really makes me happy because there is a lot more work involved in making this one than the other version. He said they are both good, but given a choice, he would much rather have the Baked version.
Give them both a try & see


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Rating:

Comments:

Serves:

10 or more depending on portion size

Prep:

40 Min

Cook:

1 Hr 10 Min

Method:

Bake

Ingredients

CARAMEL COCONUT FUDGE CRUST

2 c
caramel coconut fudge cookies (or cookies of your choice)
1/4 c
granulated sugar
5 Tbsp
butter, melted

CHEESECAKE MIXTURE

1 lb
cream cheese, softened
1 c
sugar
3 large
eggs room temperature
1 tsp
coconut extract
1 1/2 tsp
pineapple extract
1 c
sour cream(i used daisy brand)
1 c
macadamia nuts, chopped
1 c
pineapple coconut tidbits
1 c
fresh sliced strawberries
1 c
shredded sweetened coconut

TOPPING INGREDIENTS FOR GARNISH AS DESIRED

1 small
can mandarin orange segments, drained
1/4 c
pineapple tidbits
2 Tbsp
macadamia nuts, or as desired
1/3 c
sliced strawberries
8 oz
whipped topping, thawed
1/4 c
shredded coconut
mint leaves
1/2 c
strawberry glaze or more as desired
1 can(s)
solo pineapple fruit filling

Directions Step-By-Step

1
The cookies I used for the crust is the Wal Mart Version of the Girl Scout Cookies. I loved using them for the crust. MAY NEED A FEW EXTRAS TO MAKE 2 CUPS. Here is what they look like. PREHEAT THE OVEN TO 350 DEGREES F.
2
Add the cookies to food processor & process into crumbs, or use large zip lock bag and use meat mallet, and beat until crumbled.
3
Pour into a medium size bowl, add melted butter and sugar and stir till blended.
4
Pour mixture into a 8 or 9 inch spring form pan. Press down on crumbs using the back of a large spoon or bottom of a measuring cup until smooth. Then bake in preheated 350 degree F. oven for 7-8 minutes. Then remove from oven and allow to cool completely, while you prepare the cheesecake filling.
5
Add the softened cream cheese, eggs, sour cream, & sugar to a large bowl, and beat until blended together & mixture is smooth and creamy.
6
Add in the drained pineapple tidbits, shredded coconut, and sliced strawberries,[SWITCH TO A SPATULA] then using a spatula, blend together into the cream cheese mixture.
7
Now add in the chopped macadamia nuts, pineapple & coconut extract & stir again until blended & MIXTURE IS SMOOTH.
8
Pour creamy mixture into prepared spring form pan. Smooth out top with back of spatula. Place in preheated 350 degree F. oven ad bake for 45 minutes to an hour, until center is almost completely set.
9
Remove from oven and allow cheesecake to cool completely to room temperature. Then place in fridge and chill until completely cold at least 3-4 hours.
10
Then remove from fridge, and add topping ingredients of your choice or the ones I used.
11
Add the Pineapple fruit filling to top of chilled cheesecake. Then add the thawed whipped topping smoothing out top as you go.
12
Now arrange the other ingredients on top as desired in the pattern of your choice. Mandarin orange segments, Sliced Strawberries, Pineapple tidbits, and macadamia nuts.
13
Now top each sliced strawberry with a bit of strawberry glaze, then add a kiss of shredded coconut or as much as desired. Garnish with mint leaves if desired.
14
Cut serve and enjoy. I just know you are going to love it,because it is so cool and refreshing, and the mandarin oranges adds just enough extra complimentary refreshing flavor. ENJOY
15
This is the link to the NO BAKE VERSION-NO BAKE TROPICAL CHEESECAKE DESSERT

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Dairy
Regional Style: American