Island Breeze Cheesecake

By Texaschef11

Ingredients

• 1 cup graham cracker crumbs
• 1 cup finely chopped almonds
• 1/4 cup butter, melted
• 3 tablespoons sugar
• 4 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• 4 large eggs
• 1 cup sour cream
• Fruit Topping
• 1 small papaya
• 1 mango
• 2 kiwifruit
• 1 (12-ounce) jar apricot preserves
• 1 tablespoon rum
• 1 cup pineapple tidbits
• Garnish: toasted coconut

Preparation

Step 1

Peel and cut papaya, mango, and kiwifruit into small chunks.

Stir together apricot preserves and 1 tablespoon rum in a large bowl; add papaya, mango, kiwifruit, and pineapple, tossing to coat. Cover and chill 1 hour. Drain before spooning on top of cheesecake.

Stir together graham cracker crumbs, chopped almonds, melted butter, and sugar. Press crumb mixture into bottom and 1 inch up sides of a lightly greased 9-inch springform pan.

Bake crust at 350° for 10 minutes. Cool on wire rack.

Beat softened cream cheese at medium speed with electric mixer until smooth. Gradually add 1 cup sugar, 3 tablespoons flour, and 1 tablespoon vanilla extract.

Add eggs, 1 at a time, beating until blended after each addition. Add sour cream, and beat just until blended. Pour mixture into prepared crust.

Bake at 350° for 1 hour or until center is almost set. Remove cheesecake from oven; cool on wire rack. Cover and chill 8 hours. Gently run a knife around edge of cheesecake, and release sides of pan; spoon chilled Fruit Topping over top. Garnish, if desired.