Tropical Fruits Cheesecake Crumb Cake
If you love a sweet and fruity dessert, then the Tropical Fruits Cheesecake Crumb Cake is perfect for you! This delicious cake combines the creamy richness of cheesecake with the vibrant flavors of tropical fruits. You’ll enjoy every bite whether it’s a summer gathering or a cozy evening at home.
Why Make This Recipe
This recipe is a delightful way to celebrate the flavors of tropical fruits like kiwis, pineapples, and mangoes. It’s not just tasty; it also looks beautiful. With its crumbly topping and creamy filling, it’s sure to impress your family and friends. Plus, it’s a great way to explore baking with fresh ingredients and enjoy the satisfaction of making something special from scratch.
How to Make Tropical Fruits Cheesecake Crumb Cake
Ingredients
- 3 and 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter (cold and cut into cubes)
- Grated zest from 1 lemon (optional)
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 16 oz (450 g) cream cheese (softened)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 large eggs
- 1 teaspoon vanilla extract
- 3–4 kiwis (peeled and diced)
- 3/4 cup diced pineapple (canned, not fresh)
- 3/4 cup diced mango
- 1/2 cup powdered sugar
- 2–3 teaspoons milk (or cream)
Directions
- Preheat the oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper and nonstick spray.
- In a bowl, mix flour, baking powder, salt, brown sugar, granulated sugar, and lemon zest. Blend in cold butter until crumbly. Add eggs and vanilla extract, and mix until just combined.
- Press 2/3 of the crumb mixture into the prepared pan and refrigerate.
- For the filling, combine cream cheese, sugar, cornstarch, and vanilla in a medium bowl. Add eggs one at a time, mixing gently.
- Pour half of the cheesecake mixture over the crust, add diced kiwis, then spread the remaining cheesecake mixture over it. Top with pineapple, mango, and remaining crumb mixture.
- Bake for 55-65 minutes until golden brown; cover with foil if over-browning.
- For icing, mix powdered sugar with milk until smooth. Adjust consistency as needed.
- Cool the cake completely in the pan, then drizzle with icing before serving.
How to Serve Tropical Fruits Cheesecake Crumb Cake
You can serve this cake as a delightful dessert after any meal. Slice it into wedges and enjoy a piece alongside a scoop of ice cream or a dollop of whipped cream. It can also be a beautiful centerpiece at a brunch gathering, offering a refreshing taste to your guests.
How to Store Tropical Fruits Cheesecake Crumb Cake
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. You can also freeze the cake. Just wrap it well in plastic wrap and then in aluminum foil. It can last for a few months in the freezer.
Tips to Make Tropical Fruits Cheesecake Crumb Cake
- Make sure the cream cheese is softened. This helps you blend it smoothly with the other filling ingredients.
- Don’t skip the chilling step for the crust; it helps keep the shape of the cake.
- You can mix and match tropical fruits based on your preference. Other fruits like bananas or papayas can also be used.
Variation
For a chocolatey twist, you can add cocoa powder to the crumb mixture or drizzle melted chocolate over the top of the cake after it’s cooled.
FAQs
1. Can I use fresh fruits instead of canned?
Yes! You can use fresh pineapples instead of canned, just make sure to prepare them properly.
2. Can I make this cheesecake vegan?
You could experiment with vegan cream cheese and eggs. However, the texture might change slightly.
3. How do I know when the cake is done baking?
The cake is done when it’s golden brown on top and a toothpick inserted in the middle comes out clean. If it looks over-browning, you can cover it with foil while baking.
Now, you’re all set to try making the Tropical Fruits Cheesecake Crumb Cake! Enjoy baking and indulging in this tasty treat.
Print
Tropical Fruits Cheesecake Crumb Cake
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining creamy cheesecake with vibrant tropical fruits like kiwis, pineapples, and mangoes.
Ingredients
- 3 and 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter (cold and cut into cubes)
- Grated zest from 1 lemon (optional)
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 16 oz (450 g) cream cheese (softened)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 large eggs
- 1 teaspoon vanilla extract
- 3–4 kiwis (peeled and diced)
- 3/4 cup diced pineapple (canned, not fresh)
- 3/4 cup diced mango
- 1/2 cup powdered sugar
- 2–3 teaspoons milk (or cream)
Instructions
- Preheat the oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper and nonstick spray.
- In a bowl, mix flour, baking powder, salt, brown sugar, granulated sugar, and lemon zest. Blend in cold butter until crumbly. Add eggs and vanilla extract, and mix until just combined.
- Press 2/3 of the crumb mixture into the prepared pan and refrigerate.
- For the filling, combine cream cheese, sugar, cornstarch, and vanilla in a medium bowl. Add eggs one at a time, mixing gently.
- Pour half of the cheesecake mixture over the crust, add diced kiwis, then spread the remaining cheesecake mixture over it. Top with pineapple, mango, and remaining crumb mixture.
- Bake for 55-65 minutes until golden brown; cover with foil if over-browning.
- For icing, mix powdered sugar with milk until smooth. Adjust consistency as needed.
- Cool the cake completely in the pan, then drizzle with icing before serving.
Notes
Store leftover cake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for a few months.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: dessert, cheesecake, tropical fruits, cake, baking