Hawaiian Cheesecake
Recipe information
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Cooking:
15 min.
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Servings per container:
12
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Source:

Ingredients for - Hawaiian Cheesecake

1. Cream cheese, softened - 2 (8 ounce) packages
2. Sweetened condensed milk - 1 (14 ounce) can
3. Granular no-calorie sucralose sweetener (such as Splenda®) - 1 cup
4. Finely flaked coconut - 1 cup
5. Milk - ¼ cup
6. Crushed pecans - ¼ cup
7. Eggs - 2
8. Vanilla extract - 2 teaspoons
9. Salt - 1 pinch
10. Prepared graham cracker crust - 1 (9 inch)
11. Frozen whipped topping (such as Cool Whip®), thawed - 1 (8 ounce) container
12. Crushed pineapple, drained - 1 (15 ounce) can
13. Finely flaked coconut, or to taste - 3 tablespoons
14. Crushed pecans, or to taste - 1 tablespoon

How to cook deliciously - Hawaiian Cheesecake

1. Stage

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

2. Stage

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. Stage

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

4. Stage

Refrigerate cheesecake 8 hours to overnight.

5. Stage

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