NO-BAKE AVOCADO CHEESECAKE
This easy no-bake dessert relies on the smooth, creamy texture of avocado to form a stiff, custardy base -- no gelatin required. Lime zest and juice add tang.
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Spray a 9-inch springform pan with cooking spray. Add the graham crackers and 1/4 cup of the sugar to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened. Firmly press the crumb mixture into the bottom of the prepared pan. Refrigerate while you make the filling. Clean out the food processor and return it to the stand.
- Add the cream cheese, avocados, lime zest and juice and remaining 3/4 cup sugar to the food processor and puree until completely smooth and almost no avocado lumps remain. Add the coconut cream and heavy cream and process until the mixture starts to thicken and becomes creamy, about 1 minute.
- Pour the mixture on top of the crust in the prepared pan. Spray a piece of plastic wrap with cooking spray and gently press it on top of the filling so no air can reach it. Refrigerate until completely set, 6 hours and up to overnight.
- Remove the plastic wrap and smooth out any bubbles with an offset spatula. Garnish with whipped cream around the edge and serve cold.
ALOHA CHEESECAKE
Steps:
- 1. Combine crumbs and butter; press onto bottom of 9-inch springform pan.
- 2. Bake at 350 degrees, 10 minutes.
- 3. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended.
- 4. Add eggs, one at a time, mixing well well after each addition.
- 5. Stir in nuts; pour over crust.
- 6. Bake at 350 degrees, 45 minutes.
- 7. Loosen cake from rim of pan; cool before removing rim of pan.
- 8. Chill - Before serving, top with fruit.
ALOHA CHEESECAKE
Make and share this Aloha Cheesecake recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Cheesecake
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
- Bake at 350° F, 10 minutes.
- Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Stir in nuts; pour over crust.
- Bake at 350° F, 45 minutes.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Chill.
- Before serving, top with fruit.
Nutrition Facts : Calories 409.8, Fat 30.7, SaturatedFat 12, Cholesterol 87.6, Sodium 285.1, Carbohydrate 30, Fiber 1.6, Sugar 11.4, Protein 5.8
HAWAIIAN CHEESECAKE BARS
Courtesy of FB and from Mary P Mauzy and GERBER DAISY FOOD LADIES. This recipe was forwarded to me and it just screamed to be shared on JAP. So sharing I am!
Provided by Linda Kauppinen
Categories Other Desserts
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly.
- 2. Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust.
- 3. Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.
HAWAIIAN CHEESECAKE
A TASTE of the tropics is as close as your kitchen, thanks to the delectable dessert here! To complement Michele Crawford's exotic party projects, CT's cooks baked a creamy cheesecake on a coconut crust. Then they covered their confection with a homemade pineapple sauce for fresh fruit flavor. A colorful edible orchid tops off this tempting treat that's a breeze to prepare. Just follow the recipe below!
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the coconut and butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, combine the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream and vanilla until blended. Pour filling onto crust. , Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set (top of cheesecake may crack). Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For sauce, combine the sugar and cornstarch in a large saucepan. Stir in the pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Cover and refrigerate overnight. , Spread pineapple sauce over cheesecake. Garnish with mint and orchids if desired.
Nutrition Facts : Calories 297 calories, Fat 18g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 137mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
EASY HAWAIIAN CHEESECAKE
Say aloha to your family's new favorite cheesecake, made with toasted flaked coconut and crushed pineapple in a buttery vanilla wafer crust.
Provided by My Food and Family
Categories Dairy
Time 6h10m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended. Stir in pineapple; pour over crust.
- Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Top with coconut just before serving.
Nutrition Facts : Calories 290, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 100 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
HAWAIIAN CHEESECAKE
Make and share this Hawaiian Cheesecake recipe from Food.com.
Provided by Diana Adcock
Categories Cheesecake
Time 2h20m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- To make crust: Preheat oven to 400 degrees.
- Butter a 10-inch springform pan and dust with granulated sugar-knock out excess.
- In a shallow baking pan toast nuts in middle of oven until golden, around 6-7 minutes.
- Be careful though, they can burn fast.
- Finely chop nuts and transfer to a bowl.
- Stir in a pinch of salt and all remaining ingredients except butter.
- Mix well.
- Melt butter and drizzle over crust mixture, tossing with a fork.
- Transfer mixture to the prepared pan and press evenly onto bottom and 3/4 the way up the sides of pan.
- Bake crust in middle of oven for 10 minutes.
- Remove and cool on a wire rack.
- Set aside.
- Reduce oven to 325 degrees.
- To make filling: Peel and core pineapple.
- Cut pineapple into 1/4 inch dice and in a 3 quart saucepan cook with brown sugar over medium low heat, uncovered, for about 40 minutes.
- You want it cooked down and almost dry-on the sticky side.
- In a large bowl beat together the cream cheese and granulated sugar until fluffy.
- Add creme fraiche and pineapple, beating until well combined.
- Add eggs 1 at a time, beating at low speed after each addition until just combined.
- Pour filling into crust, smoothing top and bake on a baking sheet in middle of oven until filling is set and top is lightly browned, around 80 minutes.
- Transfer cake in pan to a wire rack and cool completely.
- Cover with plastic wrap and chill for 24 hours.
- Preheat oven to 350 degrees.
- Remove cake from fridge, remove plastic wrap and run a knife around sides.
- Remove side of pan and transfer cake to a serving platter.
- In a baking pan toast coconut and 1/4 cup of chopped macadamia nuts, stirring occasionally until golden-around 8 minutes.
- Cool.
- In a bowl stir together sour cream, confectioners sugar, and vanilla.
- Spread sour cream mixture gently over top of cake.
- Sprinkle toasted coconut-macadamia nut mixture over top of sour-cream mixture.
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