Taste Of The Island Cheesecake Food

ISLAND CRUNCH CHEESECAKE

Steps:

• Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until combined., Remove half of the mixture to a small bowl. Fold in pineapple and coconut; pour into crust. Stir cooled chocolate and creme de cacao into plain cream cheese mixture; fold in chocolate chunks. Carefully spoon over pineapple layer, spreading evenly., Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. Bake at 325° until center is almost set, 50-60 minutes. Let stand for 5 minutes. For sour cream layer, combine all ingredients in a small bowl; spread over cheesecake. Bake 5 minutes longer., Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Sprinkle toasted coconut and macadamia nuts over cheesecake. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over top.

TASTE OF THE ISLAND CHEESECAKE

Steps:

• Prepare Crust: Preheat oven to 325 degrees F. Cover the bottom and halfway up the sides of a 9" springform pan with aluminum foil to prepare for baking in a water bath. Toast coconut in microwavable bowl for 2-3 minutes on high, stirring frequently until lightly browned. Combine with crushed macadamia nuts, graham crackers, sugar, and salt. Pour in melted butter and stir to combine. Press into the bottom of the springform pan and bake in preheated oven for 10 minutes. Prepare Cheesecake Filling: While the crust is baking, beat the cream cheese until smooth in a large mixing bowl of a stand mixer. Add the sugar and flour to the cream cheese and mix until thoroughly combined. Add eggs, one at a time, mixing after each addition, scraping down the sides of the bowl frequently. Stir in sour cream, banana, Creme de Banana, coconut milk, and vanilla. Pour over baked Macadamia Coconut Crust. Place the cheesecake in a larger pan. Place in preheated oven. Fill the outer pan with enough boiling water to come halfway up the springform pan, making sure the water cannot seep beneath the aluminum foil. Bake at 325 for 1 hour to 1 hour and 5 minutes and do not open the oven. When the time is up, do not open the oven. Turn the oven off and leave in the oven for another hour. Remove from oven and water bath. Run a sharp knife around the edge of the cheesecake and remove aluminum foil. Let cool for 30 minutes. Place in refrigerator for 8 hours to overnight. Run a knife around the edge again and remove outer pan. Toppings: Microwave fresh grated coconut or sweetened flake coconut for 2-3 minutes on high, stirring often. Rim the cheesecake with drained pinapple, toasted coconut and coarsely chopped macadamia nuts.