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 CHEESE BALL
This is a sweet cheese ball -- a great variation of the traditional cheese balls. Cooking time is chilling time.
Provided by iewe7726
Categories Cheese
Time 4h15m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Cream the cream cheese and add the other ingredients.
- Shape into ball and roll in pecans.
- Chill.
- Serve with crackers.
Nutrition Facts : Calories 2474.4, Fat 234.5, SaturatedFat 94.5, Cholesterol 499.8, Sodium 1487.7, Carbohydrate 75.8, Fiber 14.8, Sugar 55.2, Protein 39.2
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 PINEAPPLE CHEESECAKE WITH NUTS
Impress guests with our Hawaiian Pineapple Cheesecake with Nuts. Perfect for showers and gatherings, this Hawaiian Pineapple Cheesecake is a showstopper.
Provided by My Food and Family
Categories Dairy
Time 4h25m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Combine wafer crumbs, coconut, 1/4 cup nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
- Beat Neufchatel, cream cheese spread and sugar in large bowl with mixer until blended. Add whole eggs and egg yolk, 1 at a time, mixing on low speed after each just until blended. Stir in coconut extract, lime zest, juice and remaining nuts; pour into 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.
Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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 BARS RECIPE - (4/5)
Provided by AnnieMro
Number Of Ingredients 11
Steps:
- 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 Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.
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