Hawaiian Cheesecake recipe

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Ingredients

2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 cup granular no-calorie sucralose sweetener (such as Splenda®)
1 cup finely flaked coconut
¼ cup milk
¼ cup crushed pecans
2 eggs
2 teaspoons vanilla extract
1 pinch salt
1 (9 inch) prepared graham cracker crust
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (15 ounce) can crushed pineapple, drained
3 tablespoons finely flaked coconut, or to taste
1 tablespoon crushed pecans, or to taste

Nutrition Info

485.2 calories
carbohydrate: 46.2 g
cholesterol: 83.6 mg
fat: 30.8 g
fiber: 1.6 g
protein: 8.3 g
saturatedFat: 17.5 g
servingSize: -
sodium: 318.4 mg
sugar: 38.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Beat cream cheese, sweetened condensed milk, sweetener, 1 cup coconut, milk, 1/4 cup pecans, eggs, vanilla extract, and salt together in a bowl until smooth, pour into prepared crust.

  3. Bake in preheated oven until filling is set and browned slightly around the edges, 35 to 40 minutes.

  4. Refrigerate cheesecake 8 hours to overnight.

  5. Spread crushed pineapple evenly over cheesecake and top with whipped topping. Sprinkle 3 tablespoons coconut and 1 tablespoon pecans over the whipped topping.

Recipe Yield

1 cheesecake

Recipe Note

Hawaiian cheesecake. A recipe I created. It's delish! It was an instant favorite after the first time trying to make it. Super easy!

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