Mango Coconut Cheesecake

Prep Time 20 min
Cook Time 1 Hr 30 Min
Servings 12
Difficulty Easy


  • 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


  • 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.