Island Crunch Cheesecake Recipe
- 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 sweetened shredded 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)
- 1/2 cup sweetened shredded coconut, toasted
- 1/2 cup macadamia nuts, chopped
- 1/4 cup semisweet chocolate chips
- 1 teaspoon shortening
- 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.
1 slice: 618 calories, 42g fat (25g saturated fat), 160mg cholesterol, 325mg sodium, 54g carbohydrate (45g sugars, 2g fiber), 9g protein.
Reviews for Island Crunch Cheesecake
"My family loved this cheesecake..."
"I followed recipe exactly except for the time which I added extra 15 minutes. I won two first places with this!"
"May be the best cheesecake I ever made."
"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."
"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."
"I bake several different cheesecakes for my churches fish fries. This cheesecake has quickly become one of the favorites.I have also taken this cheesecake to a couple of potlucks and come home with a clean plate.I do bake this cheesecake in a 350 degree oven. I baked it for 70-75 minutes and then put on the sour cream layer and baked 5 minutes."
"Never made a cheesecake before....everyone raved!!!"
"This cheesecake is yummy, but not perfect... but has the potential to be better. For the chocolate chunks, I used the bag of Toll House semisweet chunks. If I were to make this again, I would not use these, OR, I would cut them smaller. Having such large chunks made it difficult to cut nice slices of cheesecake. If I were to make this again, I would either use mini chocolate chips OR buy a block of chocolate and cut it up, because that usually yields smaller pieces of chocolate (as opposed to the chunks in the Toll House bag). I baked my cheesecake for 55 minutes, spread on the sour cream layer, and baked it for 8 minutes more. I've baked many cheesecakes, and I think this one was a tad underdone. Also, be VERY careful taking the water bath pan in and out of the oven. I always bake cheesecakes in a water bath, and I never get water inside the foil, but I think with this recipe, since I had to take the cheesecake out of the oven and put on that sour cream layer, then put it back in the oven, it sloshed the water around a little too much causing some water to get inside my foil collar. However, it wasn't ruined (the crust was a little moist). Just be careful! I also loved garnishing with lots of toasted coconut and macadamia nuts. It gave such a pleasant crunch to the overall dessert. But I wouldn't garnish until right before serving, so if you're not going to serve it all in one day, I would wait to garnish it a slice at a time. The coconut won't be as crunchy if it sits on top of a moist cheesecake over time. I would probably make this again. I was skeptical, but curious, of this recipe because it has a pina colada-ish layer on the bottom and chocolate on top, but I really enjoyed all the flavors together. I would definitely make some changes for the next time--using smaller pieces of chocolate and baking it a little longer. Oh! I didn't use the creme de cacao. I just added a little more vanilla to that layer. I hope this helps!"