Ambrosia Cheesecake

Yields:	12 servings
Rate this Recipe

	Preparation	60 minutes
	Cooking	90 minutes
	Ready In	150 minutes

Be the first to add a photo of this recipe!

Ingredients

1 1/2	cups	coconut	flaked
1/4	cup	almonds	chopped
2	tablespoons	butter	or margarine, melted
24	ounces	cream cheese	softened
1/2	cup	sugar
1/4	cup	flour, all-purpose
2	teaspoons	orange zest	grated
1	teaspoon	vanilla extract
1/2	cup	apricot nectar
1/2	cup	cream of coconut
4	Large	eggs
8	ounces	pineapple, canned, crushed	drained
1	x	assorted fruits	sliced *
2	teaspoons	vegetable shortening	melted
1/4	cup	chocolate chips (semi-sweet)	melted
1/4	cup	white chocolate chips	melted

Directions

*Note: Suggested fruits: bananas, seedless green and red grapes, kiwifruit, canned mandarin-orange slices, strawberries, etc.)

Day before serving: Preheat oven to 350 degrees. In medium bowl, combine coconut, almonds and butter; mix well. Press mixture into bottom of 9-inch springform pan. Bake until golden, about 15 minutes. Cool.

In large bowl of electric mixer, at high speed, beat cream cheese, sugar, flour, orange peel and vanilla until fluffy. Beat in apricot nectar and cream of coconut. Beat in eggs, one at a time, until blended. Stir in pineapple; pour into prepared crust.

Bake 1 hour and 10 minutes, or until set. Cool in pan on wire rack; refrigerate overnight.

Just before serving, arrange fruit over top of cake. Stir one teaspoon melted shortening into each of melted semisweet and white chocolates until blended. Place each mixture in a separate small pastry bag fitted with small plain tip; pipe over fruit.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

Various Pancakes Toppings

yumm