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Hawaiian Cheesecake Recipe
Hawaiian Cheesecake Recipe photo by Taste of Home

Hawaiian Cheesecake Recipe

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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!
TOTAL TIME: Prep: 30 min. + chilling Bake: 45 min. + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 45 min. + cooling
MAKES: 10-12 servings

Ingredients

  • 1-3/4 cups flaked coconut
  • 2 tablespoons butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons King Arthur Unbleached 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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Hawaiian Cheesecake(2)

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   (2)
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MY REVIEW
Reviewed Mar. 11, 2010

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

MY REVIEW
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!

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