Island Crunch Cheesecake
TOTAL TIME: Prep:45 min. Bake: 1 hour. + chilling
YIELD: 16 servings.
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
Ingredients
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1-1/2 cups vanilla wafer crumbs (about 45 wafers)
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1/3 cup butter, melted
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4 packages (8 ounces each) cream cheese, softened
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2 cups sugar
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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5 eggs, room temperature, lightly beaten
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1 can (8 ounces) crushed pineapple, drained
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1/2 cup sweetened shredded coconut
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2 ounces unsweetened chocolate, melted and cooled
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1 tablespoon creme de cacao
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3/4 cup semisweet chocolate chunks
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SOUR CREAM LAYER:
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2 cups sour cream
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1/4 cup sugar
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1 teaspoon vanilla extract
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1 teaspoon orange liqueur (Grand Marnier)
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TOPPINGS:
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1/2 cup sweetened shredded coconut, toasted
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1/2 cup macadamia nuts, chopped
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1/4 cup semisweet chocolate chips
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1 teaspoon shortening
Directions
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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.
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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.
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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.
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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.
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5.
Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. Bake at 325° until center is almost set, 50-60 minutes. Let stand for 5 minutes. For sour cream layer, combine all ingredients in a small bowl; spread over cheesecake. Bake 5 minutes longer.
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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.
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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.
Nutrition Facts
1 slice: 618 calories, 42g fat (25g saturated fat), 160mg cholesterol, 325mg sodium, 54g carbohydrate (45g sugars, 2g fiber), 9g protein.
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