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
Reviews
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!
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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!