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Hawaiian Cheesecake

A TASTE of the tropics is as close as your kitchen, thanks to the delectable dessert here! To complement Michele Crawford's exotic party projects, CT's cooks baked a creamy cheesecake on a coconut crust. Then they covered their confection with a homemade pineapple sauce for fresh fruit flavor. A colorful edible orchid tops off this tempting treat that's a breeze to prepare. Just follow the recipe below!
  • Total Time
    Prep: 30 min. + chilling Bake: 45 min. + cooling
  • Makes
    10-12 servings

Ingredients

  • 1-3/4 cups sweetened shredded coconut
  • 2 tablespoons butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 large eggs, lightly beaten
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • PINEAPPLE SAUCE:
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 2 cans (8 ounces each) crushed pineapple, undrained
  • 1 drop yellow food coloring
  • Fresh mint and edible orchids for garnish, optional

Directions

  • In a small bowl, combine the coconut and butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack.
  • In a large bowl, combine the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream and vanilla until blended. Pour filling onto crust.
  • Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set (top of cheesecake may crack). Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  • For sauce, combine the sugar and cornstarch in a large saucepan. Stir in the pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Cover and refrigerate overnight.
  • Spread pineapple sauce over cheesecake. Garnish with mint and orchids if desired.
Editor's Note: Be sure to use edible orchids. They can be found in many specialty food stores.
Nutrition Facts
1 piece: 297 calories, 18g fat (12g saturated fat), 92mg cholesterol, 137mg sodium, 30g carbohydrate (26g sugars, 1g fiber), 4g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Reviews

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Average Rating:
  • shortbreadlover
    Jan 23, 2017

    i amde this for a library potluck and we all loved it. it was really great to have a taste of the trpoic in the dead of winter/

  • Tiff7781
    Mar 11, 2010

    Easy to make and everyone lived it! My first cheesecake, and it turned out delicious.

  • staddeo
    Jun 4, 2008

    Even though my cheesecake wasn't quite done in my opinion, I heard so much ranting and raving over how extremely good it was!