Hawaiian Cheesecake

Name: Hawaiian Cheesecake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 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

TOTAL TIME: Prep: 30 min. + chilling Bake: 45 min. + cooling YIELD: 12 servings.

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!

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Spread pineapple sauce over cheesecake. Garnish with mint and orchids if desired.

Nutrition Facts

1 piece: 297 calories, 18g fat (12g saturated fat), 92mg cholesterol, 137mg sodium, 30g carbohydrate (26g sugars, 1g fiber), 4g protein.