Hawaiian Cheesecake Fruit Salad Recipes

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.

Steps:

• In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up.
• Add the dry pudding mix. Beat until well combined.
• With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth.
• In a large bowl, combine strawberries, oranges, pineapple, kiwi and mango.
• Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit.
• In a small bowl combine the banana coins and the lemon juice. Toss until well coated, drain the excess lemon juice. Gently fold the banana into the cheesecake salad.
• Chill until ready to serve or serve immediately.
• NOTES:.
• Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way.
• If you have to substitute cream for the creamer, powdered sugar and vanilla would be the best swap. 1 cup heavy cream, 1/4 cup powdered sugar and 2 teaspoons vanilla extract.
• To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

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.