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
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
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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