Tropical cheesecake I don’t bake many sweet items, but I like to put together the tropical cheesecake for parties. From Shawntel Kemp of Pickens Oklahoma.

Ingredients

1 cup flaked 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 eggs

1 cup (8 ounces) 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 flaked coconut, toasted

Method 

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 mixing 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 extracts; 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 cheesecake. 

Press coconut onto the sides of the cheesecake. Chill. Yield: 10-12 servings.