Creamy Ambrosia Cheesecake

This pineapple and mandarin orange flavored cheesecake is baked in a homemade coconut crust, and is served with a tropical sauce made from the reserved juice of the canned fruit.

Creamy Ambrosia Cheesecake


  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups white sugar
  • 3 eggs
  • 1 (10 ounce) package HERSHEY®’S Premier White Chips
  • 1 (11 ounce) can mandarin oranges segments, chopped, drained, juice reserved
  • 1 (8 ounce) can crushed pineapple, drained with juice reserved
  • 1 1/3 cups graham cracker crumbs
  • 1/2 cup MOUNDS® Sweetened Coconut Flakes
  • 1/4 cup butter, melted
  • 2 tablespoons white sugar
  • 1/4 cup white sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon orange extract


1 Coconut Crust: Heat oven to 350 F. Stir together 1-1/3 cups graham cracker crumbs, 1/2 cup MOUND’S Sweetened Coconut Flakes, 1/4 cup melted butter or margarine and 2 tablespoons sugar in medium bowl. Press mixture firmly onto bottom of 9-inch springform pan. Bake 8 minutes; cool slightly.

2 Heat oven to 350 F. 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 crust.

3 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.

4 Prepare Tropical Fruit Sauce: Combine 1 cup reserved fruit juices, 1/4 cup sugar and 1 tablespoon cornstarch in medium saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in 1/4 teaspoon orange extract or pineapple extract. Cool to room temperature.

5 Serve Tropical Fruit Sauce with cheesecake. Garnish with coconut, if desired. Cover; refrigerate leftover cheesecake.


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