Creamy Ambrosia Cheesecake
Indulge in the tropical decadence of Creamy Ambrosia Cheesecake, a luscious dessert that fuses classic cheesecake with the delightful flavors of the beloved fruit salad. This recipe starts with a buttery graham cracker crust, followed by a rich, velvety cream cheese filling infused with sweet pineapple tidbits, juicy mandarin orange segments, and fluffy mini marshmallows. Topped with a cloud of whipped cream, a sprinkle of shredded coconut, and vibrant maraschino cherries, this stunning cheesecake is as eye-catching as it is delicious. Perfect for holidays, special occasions, or anytime you crave a dessert that’s both creamy and refreshing, this ambrosia-inspired treat is sure to impress. Easy to make and packed with tropical flavors, this is the ultimate showstopper for your dessert table!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup pineapple tidbits, drained
- 1 cup mandarin orange segments, drained
- 1 cup mini marshmallows
- 1 cup whipped cream, for topping
- 0.5 cup shredded coconut, for garnish
- 12 pieces maraschino cherries, for garnish
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan lightly with cooking spray and set aside.
In a medium bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom of the prepared springform pan to create an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together until smooth and creamy using an electric mixer.
Add sour cream and vanilla extract, mixing until fully incorporated.
Add the eggs, one at a time, mixing on low speed after each addition until just combined. Do not overmix the batter.
Gently fold in the pineapple tidbits, mandarin orange segments, and mini marshmallows using a spatula.
Pour the cheesecake batter over the cooled crust in the springform pan and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 55-60 minutes or until the edges are set and the center has a slight jiggle.
Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and allow it to cool to room temperature. Then, refrigerate for at least 4 hours or overnight to set completely.
Before serving, top the cheesecake with whipped cream, a sprinkle of shredded coconut, and maraschino cherries for garnish.
Slice and serve chilled. Enjoy your Creamy Ambrosia Cheesecake!
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 35.7 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 114 mg | 9% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 174 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
