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.
HAWAIIAN CHEESECAKE
Hawaiian cheesecake. A recipe I created. It's delish! It was an instant favorite after the first time trying to make it. Super easy!
Provided by Heather Sury
Categories Desserts Cakes Pineapple Cake Recipes
Time 8h50m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat cream cheese, sweetened condensed milk, sweetener, 1 cup coconut, milk, 1/4 cup pecans, eggs, vanilla extract, and salt together in a bowl until smooth; pour into prepared crust.
- Bake in preheated oven until filling is set and browned slightly around the edges, 35 to 40 minutes.
- Refrigerate cheesecake 8 hours to overnight.
- Spread crushed pineapple evenly over cheesecake and top with whipped topping. Sprinkle 3 tablespoons coconut and 1 tablespoon pecans over the whipped topping.
Nutrition Facts : Calories 485.2 calories, Carbohydrate 46.2 g, Cholesterol 83.6 mg, Fat 30.8 g, Fiber 1.6 g, Protein 8.3 g, SaturatedFat 17.5 g, Sodium 318.4 mg, Sugar 38.1 g
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
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.
HAWAIIAN CHEESECAKE CHEESEBALL
A couple people have requested I post this so I am. I make this for family occasions & everybody loves it. I hope you all enjoy.
Provided by Jill Davidson
Categories Other Desserts
Number Of Ingredients 7
Steps:
- 1. In a mixing bowl, beat the cream cheese, butter & vanilla until fluffy. Gradually add sugar, beat until just combined. Stir in pineapple.
- 2. Cover and refrigerate two hours.
- 3. Place cream cheese mixture on a large piece of plastic wrap and shape into a ball
- 4. Refrigerate for at least an hour.
- 5. If you choose, just before serving, roll cheese ball in toasted coconut. Serve with graham crackers.
- 6. I usually put it in a dip bowl & just top with coconut since it can be kind of soft to make into a ball
- 7. You can also take the basic recipe (recipe minus pineapple & coconut***use only 3/4 c powdered sugar since there isn't juice from the pineapple) & make it your own with toffee chips, caramel bits, PB chips, White Chocolate, etc just make sure they are small pieces.
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