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Tropical Fruit Cheesecake Crumb Cake

Tropical Fruit Cheesecake Crumb Cake for Your Summer Bliss

Enjoy a delightful Tropical Fruit Cheesecake Crumb Cake combining creamy cheesecake with crumbly cake, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 30 minutes
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups All-Purpose Flour or whole wheat flour
  • 1 tablespoon Baking Powder check for freshness
  • 1/2 teaspoon Salt kosher or sea salt
  • 1 cup Brown Sugar or coconut sugar
  • 1/2 cup Granulated Sugar or raw sugar
  • 1/2 cup Cold Unsalted Butter can substitute margarine
  • 2 large Eggs can use flax eggs for vegan
  • 1 teaspoon Vanilla Extract or almond extract
For the Cheesecake Filling
  • 16 oz Cream Cheese or Neufchâtel cheese
  • 1/4 cup Corn Starch or arrowroot powder
  • 1 cup Pineapple fresh, chopped
  • 1 cup Kiwi chopped
  • 1 cup Mango sliced
For Topping
  • remaining Crumb Mixture from crust preparation

Equipment

  • 9-inch springform pan
  • mixing bowl
  • whisk
  • Pastry cutter

Method
 

Step‑by‑Step Instructions for Tropical Fruit Cheesecake Crumb Cake
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan.
  2. In a large mixing bowl, combine all-purpose flour, baking powder, salt, brown sugar, and granulated sugar.
  3. Cut cold, unsalted butter into the flour mixture until it resembles coarse crumbs, then mix in the eggs and vanilla extract.
  4. Press two-thirds of the crumbly mixture into the bottom and sides of the springform pan.
  5. Blend softened cream cheese, granulated sugar, corn starch, and eggs until just combined.
  6. Pour less than half of the cheesecake mixture into the chilled crust and scatter diced kiwi over it.
  7. Pour the remaining cheesecake mixture on top and arrange pineapple and mango slices over it.
  8. Sprinkle the reserved crumb mixture over the top before baking.
  9. Bake for 55-65 minutes until golden brown and a toothpick comes out clean.
  10. Let the cake cool in the pan for at least 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

For best results, refrigerate the crust well and use fresh, ripe fruits. Avoid over-mixing to keep the cheesecake smooth.

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