Tropical Fruits Cheesecake Crumb Cake

If you’re looking for a delightful dessert that captures the essence of sunny days, then the Tropical Fruits Cheesecake Crumb Cake is a perfect recipe! With a creamy cheesecake layer topped with colorful tropical fruits, this cake is both refreshing and indulgent.

Why Make This Recipe

Tropical Fruits Cheesecake Crumb Cake is an excellent choice for summer parties, birthdays, or just an afternoon treat. The combination of flavors from the fruits and creamy cheesecake creates a delicious harmony. Plus, it’s visually stunning and impressive to serve to guests. You can enjoy this cake as a dessert or even a sweet brunch treat!

How to Make Tropical Fruits Cheesecake Crumb Cake

Making Tropical Fruits Cheesecake Crumb Cake is straightforward and enjoyable. Follow these simple steps to create a cake that will wow everyone.

Ingredients

3 1/3 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter, cold and cubed
Grated zest of 1 lemon (optional)
1/3 cup light brown sugar
1/3 cup granulated sugar
2 eggs
1 tsp vanilla extract
16 oz cream cheese, softened
1/2 cup granulated sugar
2 tbsp cornstarch
2 eggs
1 tsp vanilla extract
3-4 kiwis, peeled and diced
3/4 cup diced pineapple (canned or fresh)
3/4 cup diced mango
1/2 cup powdered sugar
2-3 tsp milk

Directions

Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.
In a large bowl, mix together the flour, baking powder, salt, brown sugar, granulated sugar, and lemon zest.
Add the cold, cubed butter to the mixture and mix until it becomes grainy.
Add the eggs and vanilla extract, stirring until the mixture is crumbly.
Press about 2/3 of this crumb mixture into the bottom and sides of the prepared pan. Place it in the refrigerator.
In another bowl, beat the cream cheese until smooth. Add in 1/2 cup granulated sugar, cornstarch, and vanilla extract and mix until well combined.
Incorporate the eggs, adding them one at a time.
Pour some of the cheesecake mixture into the crust, layer with diced kiwis, then pour the remaining mixture on top.
Scatter diced pineapple and mango over the cheesecake layer and sprinkle the remaining crumb mixture on top.
Bake for 55-65 minutes or until the top is golden brown.
For the icing, whisk powdered sugar with milk until smooth, then drizzle over the cooled cake.

Now you’re ready to enjoy your delicious Tropical Fruits Cheesecake Crumb Cake!

How to Serve Tropical Fruits Cheesecake Crumb Cake

When serving Tropical Fruits Cheesecake Crumb Cake, slice it into generous pieces. It pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with fresh fruit on the side for added color.

How to Store Tropical Fruits Cheesecake Crumb Cake

Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 4 days. Make sure to let it cool to room temperature before covering it, so the condensation doesn’t make the cake soggy.

Tips to Make Tropical Fruits Cheesecake Crumb Cake

Ensure your cream cheese is at room temperature for easy mixing.
To prevent the cheesecake from cracking, avoid overmixing and bake it slowly.
Feel free to swap in your favorite tropical fruits, like passion fruit or papaya!

Variation

You can turn this cake into a chocolate version by adding cocoa powder to the crumb mixture or by incorporating chocolate chips into the cheesecake layer.

FAQs

Q: Can I use frozen fruits instead of fresh?
A: Yes, you can use frozen fruits, just make sure to thaw and drain them before using.

Q: Can I make this cake in advance?
A: Absolutely! You can bake the cake a day ahead and store it in the refrigerator. Just drizzle the icing on right before serving.

Q: How do I know when the cake is done?
A: The cake is done when it is golden brown on top and set in the middle. A toothpick inserted should come out clean.

Enjoy making and sharing this Tropical Fruits Cheesecake Crumb Cake with your friends and family!