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Commercial RecipeIndividual Creamy Ambrosia Cheesecakes

Individual Creamy Ambrosia Cheesecakes

Details

Time
0 minutes
Yields
18 cheesecakes

Creamy, tangy and sweetened by HERSHEY'S Premier White Creme Chips — need we say more? These fruity cheesecakes are made to impress with a graham cracker and coconut crust, orange and pineapple filling, and tropical fruit sauce. These Individual Creamy Ambrosia Cheesecakes are perfect for feeding a party and look fantastic on a catering table.

Ingredients & Directions

Ingredients

  • COCONUT CRUST
  • 11 oz.
    graham cracker crumbs
  • 3 oz.
    sweetened coconut flakes
  • 4 oz.
    salted butter, melted
  • 2 oz.
    sugar
  • CHEESECAKE FILLING
  • 2 lbs.
    mandarin orange segments
  • 1 lb. 8 oz.
    crushed pineapple in juice
  • 4 lbs. 8 oz.
    cream cheese, softened
  • 1 lb. 14 oz.
    sugar
  • 16 oz. (9 large)
    eggs
  • 2 lbs. 4 oz.
    HERSHEY'S Premier White Creme Chips (Item# 42663)
  • TROPICAL FRUIT SAUCE
  • 24 fl. oz.
    reserved fruit juices
  • 6 oz.
    sugar
  • 3 Tbsp.
    cornstarch
  • 3⁄4 tsp.
    orange extract or pineapple extract
  • --
    Toasted sweetened coconut flakes (optional)
READY TO MAKE THIS?

Directions

1

Heat convection oven to 300°F (standard oven: 350°F).

2

Prepare COCONUT CRUST: Combine graham cracker crumbs, sweetened coconut flakes, melted butter and sugar in large bowl, stirring until blended. Press 1/3 cup mixture firmly onto bottom of 18 (4-1/2-inch) spring-form pans. Bake 5 minutes; cool slightly.

3

Drain oranges and pineapple, reserving juices. Cut mandarin oranges into small pieces.

4

Prepare CHEESECAKE FILLING: Mix cream cheese in 20 qt. bowl of mixer fitted with paddle attachment until smooth and creamy. Add sugar and eggs, mixing until fully incorporated. Stir in HERSHEY'S Premier White Creme Chips, oranges and pineapple. Divide batter evenly into each prepared crust.

5

Bake 30 to 40 minutes or until center is almost set.* Remove from oven to wire rack. With knife, loosen cake from side of pans. Cool completely; remove side of pans. Cover; refrigerate until cold.

6

Prepare TROPICAL FRUIT SAUCE: Using wire whisk, stir together reserved fruit juices, sugar and cornstarch in medium heavy-bottomed saucepan, blending well. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in orange extract or pineapple extract. Cool to room temperature. Cover; refrigerate leftover sauce.

7

Serve sauce with cheesecake. Garnish with toasted coconut, if desired. Cover; refrigerate leftover cheesecake.

Tip

Step 2: Cheesecakes are less likely to crack if baked in a water-bath.

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