Creamy Ambrosia Cheesecake

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1 1⁄3 cups graham cracker crumbs (crust)

1⁄2 cup sweetened flaked coconut (crust)

1⁄4 cup butter or 1⁄4 cup margarine, melted (crust)

2 tablespoons sugar (crust)

1 (11 ounce) can mandarin orange segments, reserve (filling)

1 (8 ounce) can crushed pineapple in juice, reserve (not syrup) (filling)

3 (8 ounce) packages cream cheese, softened (filling)

1 1⁄4 cups sugar (filling)

3 eggs (filling)

2 cups white chocolate chips (filling)

1 cup fruit, juices reserved (sauce)

1⁄4 cup sugar (sauce)

1 tablespoon cornstarch (sauce)

1⁄4 teaspoon oranges or 1⁄4 teaspoon pineapple extract (sauce)


1. 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 spring form pan. Bake 8 minutes; cool slightly.

2. 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.

3. Prepare Tropical Fruit Sauce. Tropical Fruit Sauce. Combine reserved fruit juices, sugar and cornstarch in a medium saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in orange or pineapple extract. Cool to room temperature. Cover; refrigerate leftover sauce.

4. 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!

Bon Appetit!

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