Tropical Fruits Cheesecake Crumb Cake
This Tropical Fruits Cheesecake Crumb Cake is a refreshing and delightful dessert that combines the creamy richness of cheesecake with the vibrant flavors of tropical fruits. Perfect for a summer party or potluck, it’s sure to transport you to a tropical paradise!
Ingredients
Crumb Cake and Topping:
3 and 1/3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ 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
Tropical Fruits Cheesecake Filling:
16 oz (450 g) cream cheese (softened)
½ cup granulated sugar
2 tablespoons cornstarch
2 large eggs
1 teaspoon vanilla extract
3–4 kiwis (peeled and diced)
¾ cup diced pineapple (canned, not fresh)
¾ cup diced mango
Icing:
½ cup powdered sugar
2–3 teaspoons milk (or cream)
Instructions
Prepare the Oven and Pan:
Preheat the oven to 350°F (175°C).
Line the bottom of a 9-inch springform pan with parchment paper. Spray the bottom and sides of the pan with nonstick cooking spray and set aside.
Make the Crumb Cake Mixture:
In a large bowl, stir together the flour, baking powder, salt, brown sugar, granulated sugar, and lemon zest (if using).
Add the cold butter to the dry ingredients. Use your hands, a fork, or a mixer to work the butter into the mixture until it resembles coarse crumbs.
Add the eggs and vanilla extract. Mix until just combined; the mixture should be crumbly. If it’s too sandy, squeeze it with your fingers to form pea-sized crumbs.
Prepare the Crust:
Press about 2/3 of the crumb mixture into the bottom and slightly up the sides (about 1½ inches) of the prepared pan.
Place the pan and the remaining crumb mixture in the refrigerator while you prepare the filling.
Make the Cheesecake Filling:
In a medium bowl, mix together the cream cheese, vanilla extract, granulated sugar, and cornstarch until combined.
Add the eggs one at a time, mixing gently until just combined. Do not overmix.
Assemble the Cake:
Pour less than half of the cheesecake mixture over the chilled crust.
Scatter the diced kiwi over the cheesecake mixture.
Spread the remaining cheesecake mixture over the kiwis.
Top with diced pineapple and mango, then sprinkle with the remaining crumb mixture.
Bake the Cake:
Bake at 350°F (175°C) for 55-65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top starts to brown too much, cover it with aluminum foil.
Prepare the Icing:
In a small bowl, stir together the powdered sugar and milk (or cream) until smooth. Adjust the consistency by adding more powdered sugar if too thin, or more milk if too thick.
Finish and Serve:
Allow the cake to cool completely in the pan.
Drizzle the icing over the cooled cake before serving.
Enjoy the tropical flavors and creamy texture of this delightful cheesecake crumb cake!
