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Island Crunch Cheesecake Recipe
Island Crunch Cheesecake Recipe photo by Taste of Home

Island Crunch Cheesecake Recipe

Publisher Photo
Inspiring ideas come from many places, and often when we least expect them. I enjoy making cheesecakes for family and friends, and I came up with this recipe after eating ice cream on vacation. Featuring pineapple and coconut, this cheesecake will remind you of a trip to an island paradise. —Ellen Batenhorst, Omaha, Nebraska
TOTAL TIME: Prep:45 min. Bake: 1 hour. + chilling
MAKES:16 servings
TOTAL TIME: Prep:45 min. Bake: 1 hour. + chilling
MAKES: 16 servings

Ingredients

  • 1-1/2 cups vanilla wafer crumbs (about 45 wafers)
  • 1/3 cup butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 5 eggs, lightly beaten
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/2 cup flaked coconut
  • 2 ounces unsweetened chocolate, melted and cooled
  • 1 tablespoon creme de cacao
  • 3/4 cup semisweet chocolate chunks
  • SOUR CREAM LAYER:
  • 2 cups (16 ounces) sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange liqueur (Grand Marnier)
  • TOPPINGS:
  • 1/2 cup flaked coconut, toasted
  • 1/2 cup macadamia nuts, chopped
  • 1/4 cup semisweet chocolate chips
  • 1 teaspoon shortening

Nutritional Facts

1 slice equals 618 calories, 42 g fat (25 g saturated fat), 160 mg cholesterol, 325 mg sodium, 54 g carbohydrate, 2 g fiber, 9 g protein.

Directions

  1. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan; set aside.
  3. 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.
  4. 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.
  5. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. Bake at 325° for 50-60 minutes or until center is almost set. Let stand for 5 minutes. For sour cream layer, combine all ingredients in a small bowl; spread over cheesecake. Bake 5 minutes longer.
  6. 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.
  7. 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. Yield: 16 servings.
Editor's Note: To toast coconut, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring frequently.
Originally published as Island Crunch Cheesecake in Taste of Home April/May 2012, p67

Nutritional Facts

1 slice equals 618 calories, 42 g fat (25 g saturated fat), 160 mg cholesterol, 325 mg sodium, 54 g carbohydrate, 2 g fiber, 9 g protein.

Reviews for Island Crunch Cheesecake

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 7, 2013

My family loved this cheesecake...

MY REVIEW
Reviewed Aug. 13, 2013

I followed recipe exactly except for the time which I added extra 15 minutes. I won two first places with this!

MY REVIEW
Reviewed May. 30, 2012

May be the best cheesecake I ever made.

MY REVIEW
Reviewed May. 29, 2012

After setting up in the fridge one night, I thought this was good, my husband thought ok. The next night, I thought it was great and he thought it was good. Much better the 2nd night. Also, I let it cook on 350 for 60 minutes and 10 minutes for the topping. I didn't put the coconut and nuts on until I served it. I think some of the other cooks had to let it cook longer because you have to let your waterbath heat up in the oven for at least l/2 hour before you put the pan in and then add more boiling water. If you put it in a cool pan and add water you will have to cook longer.

MY REVIEW
Reviewed May. 11, 2012

This has been a huge hit with everyone who has tried it. I did bake it at 350 degrees instead of 325. For the sour cream layer, I baked it 10 mintes.

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