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

Island Crunch Cheesecake Recipe

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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


  • 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
  • 2 cups (16 ounces) sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange liqueur (Grand Marnier)
  • 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: 618 calories, 42g fat (25g saturated fat), 160mg cholesterol, 325mg sodium, 54g carbohydrate (45g sugars, 2g fiber), 9g protein


  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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Island Crunch Cheesecake in Taste of Home April/May 2012, p67

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Reviewed Nov. 7, 2013

"My family loved this cheesecake..."

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!"

Reviewed May. 30, 2012

"May be the best cheesecake I ever made."

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."

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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