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Island Crunch Cheesecake

 Island Crunch Cheesecake
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
16 ServingsPrep:45 min. Bake: 1 hour. + chilling


  • 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


  • Place a greased 10-in. springform pan on a double thickness of

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Island Crunch Cheesecake (continued)

Directions (continued)

  • heavy-duty foil (about 18 in. square). Securely wrap foil around
  • pan.
  • In a small bowl, combine wafer crumbs and butter. Press onto the
  • bottom and 1 in. up the sides of prepared pan; set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
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.