Hawaiian Cheesecake Recipe

5 3 3
Hawaiian Cheesecake Recipe
Hawaiian Cheesecake Recipe photo by Taste of Home
Publisher Photo

Hawaiian Cheesecake Recipe

Read Reviews
5 3 3
Publisher Photo
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!
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 45 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 45 min. + cooling

Ingredients

  • 1-3/4 cups sweetened shredded coconut
  • 2 tablespoons butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 eggs, lightly beaten
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • PINEAPPLE SAUCE:
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 2 cans (8 ounces each) crushed pineapple, undrained
  • 1 drop yellow food coloring
  • Fresh mint and edible orchids for garnish, optional

Directions

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. Yield: 10-12 servings.
Editor's Note: Be sure to use edible orchids. They can be found in many specialty food stores.
Originally published as Hawaiian Cheesecake in Country Woman May/June 2003, p52

Nutritional Facts

1 piece: 297 calories, 18g fat (12g saturated fat), 92mg cholesterol, 137mg sodium, 30g carbohydrate (26g sugars, 1g fiber), 4g protein.

  • 1-3/4 cups sweetened shredded coconut
  • 2 tablespoons butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 eggs, lightly beaten
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • PINEAPPLE SAUCE:
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 2 cans (8 ounces each) crushed pineapple, undrained
  • 1 drop yellow food coloring
  • Fresh mint and edible orchids for garnish, optional
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spread pineapple sauce over cheesecake. Garnish with mint and orchids if desired. Yield: 10-12 servings.
Editor's Note: Be sure to use edible orchids. They can be found in many specialty food stores.
Originally published as Hawaiian Cheesecake in Country Woman May/June 2003, p52

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHawaiian Cheesecake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
shortbreadlover User ID: 960739 260155
Reviewed Jan. 23, 2017

"i amde this for a library potluck and we all loved it. it was really great to have a taste of the trpoic in the dead of winter/"

MY REVIEW
Tiff7781 User ID: 2647989 134195
Reviewed Mar. 11, 2010

"easy to make and everyone lived it! My first cheesecake, and it turned out delicious."

MY REVIEW
staddeo User ID: 2554835 88239
Reviewed Jun. 4, 2008

"Even though my cheesecake wasn't quite done in my opinion, I heard so much ranting and raving over how extremely good it was!"

Loading Image