HAWAIIAN CHEESECAKE RECIPE RECIPES

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HAWAIIAN CHEESECAKE RECIPE: HOW TO MAKE IT



Hawaiian Cheesecake Recipe: How to Make It image

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!

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 12 servings.

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 297 calories, FatContent 18g fat (12g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 137mg sodium, CarbohydrateContent 30g carbohydrate (26g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

HAWAIIAN CHEESECAKE | BETTER HOMES & GARDENS



Hawaiian Cheesecake | Better Homes & Gardens image

Add tropical taste to classic cheesecake in this rich dessert.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 3 hours 5 minutes

Prep Time 35 minutes

Number Of Ingredients 14

1?? cups finely crushed vanilla wafers (about 22)
½ cup flaked coconut
½ cup finely chopped, toasted macadamia nuts
? cup butter (no substitutes), melted
2 8 ounce packages cream cheese, softened
1 8 ounce tub cream cheese with pineapple
1 cup sugar
2 eggs
1 egg yolk
2 teaspoons vanilla
1 teaspoon lemon juice
? cup finely chopped, toasted macadamia nuts
2 tablespoons toasted coconut
Sliced carambola (star fruit) (optional)

Steps:

  • Preheat oven to 350 degree F.
  • For crust, combine crushed wafers, flaked coconut, and the 1/2 cup nuts. Stir in melted butter. Press mixture onto bottom and 1 inch up sides of an ungreased 9-inch springform pan. Set pan aside.
  • For filling, beat cream cheeses in a large mixing bowl until smooth. Add sugar, beating on medium to high speed until smooth. Add whole eggs and egg yolk all at once. Beat on low speed just until combined. Stir in vanilla, lemon juice, and the 1/3 cup nuts.
  • Pour filling into crust-lined pan. Place in a shallow baking pan. Bake in the pre-heated oven for 45 to 50 minutes or until center appears nearly set when gently shaken.
  • Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours or up to 24 hours.
  • To serve, sprinkle with toasted coconut. If desired, top with carambola slices. Makes 12 servings.

Nutrition Facts : Calories 467 calories, CarbohydrateContent 31 g, CholesterolContent 119 mg, FatContent 37 g, ProteinContent 6 g, SaturatedFatContent 16 g, SodiumContent 300 mg

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