Mango Coconut Cheesecake

Name: Mango Coconut Cheesecake
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 10 h
Yield: 12
Ingredients: 2 cups sweetened coconut flakes; 1 tsp. finely grated lime peel; 2 tbsps. butter, softened; 3 (8 oz.) pkgs. cream cheese; 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk; 3 large eggs; 3 tbsps. lime juice; 1 1/2 tsps. vanilla extract; 2 tbsps. cornstarch; 1 cup Smucker's® Mango Jam; Smucker's® Pineapple Preserves; Whipped cream, chopped fresh mango and lime wedges, for garnish

Prep Time 20 min

Cook Time 1 Hr 30 Min

Servings 12

Difficulty Easy

Ingredients

2 cups sweetened coconut flakes
1 tsp. finely grated lime peel
2 tbsps. butter, softened
3 (8 oz.) pkgs. cream cheese
1 (14 oz.) can Eagle Brand^® Sweetened Condensed Milk
3 large eggs
3 tbsps. lime juice
1 1/2 tsps. vanilla extract
2 tbsps. cornstarch
1 cup Smucker's^® Mango Jam
OR Smucker's^® Pineapple Preserves
Whipped cream, chopped fresh mango and lime wedges, for garnish

Directions

Step 1
HEAT oven to 375°F. Combine coconut and lime peel in small bowl. Stir in butter. Press mixture into bottom and 1/2-inch up sides of 9-inch springform pan. Bake 10 to 15 minutes or until lightly browned. Cool on wire rack.
Step 2
REDUCE oven temperature to 325°F. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Beat in sweetened condensed milk, lime juice, cornstarch and vanilla until smooth. Add eggs, one at a time, beating just until blended.
Step 3
STIR together 1 1/2 cups cheesecake mixture and jam in small bowl. Pour remaining cheesecake mixture into prepared crust. Spoon jam mixture evenly over cheesecake filling.
Step 4
BAKE 50 to 55 minutes or until filling is almost set in center. Cool completely in pan on wire rack. Cover and chill 8 hours or overnight. Remove from pan. Garnish individual slices with whipped cream, mango or lime, if desired.

Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.