NEXT RECIPE >

Hawaiian Cheesecake Recipe
Hawaiian Cheesecake Recipe photo by Taste of Home
Next Recipe

Hawaiian Cheesecake Recipe

Read Reviews
5 2 2
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!
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 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 piece: 297 calories, 18g fat (12g saturated fat), 92mg cholesterol, 137mg sodium, 30g carbohydrate (26g sugars, 1g fiber), 4g 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


Reviews for Hawaiian Cheesecake

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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