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Hawaiian Cheesecake

 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
10-12 ServingsPrep: 30 min. + chilling Bake: 45 min. + cooling

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 McCormick® Pure 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

2 of 2

Hawaiian Cheesecake (continued)

Directions (continued)

  • 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.
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.