Name: Island Crunch Cheesecake
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 1-1/2 cups vanilla wafer crumbs (about 45 wafers) -; 1/3 cup butter, melted -; 4 packages (8 ounces each) cream cheese, softened -; 2 cups sugar -; 1 teaspoon vanilla extract -; 1/4 teaspoon salt -; 5 eggs, room temperature, lightly beaten -; 1 can (8 ounces) crushed pineapple, drained -; 1/2 cup sweetened shredded coconut -; 2 ounces unsweetened chocolate, melted and cooled -; 1 tablespoon creme de cacao -; 3/4 cup semisweet chocolate chunks -; SOUR CREAM LAYER: -; 2 cups sour cream -; 1/4 cup sugar -; 1 teaspoon vanilla extract -; 1 teaspoon orange liqueur (Grand Marnier) -; TOPPINGS: -; 1/2 cup sweetened shredded coconut, toasted -; 1/2 cup macadamia nuts, chopped -; 1/4 cup semisweet chocolate chips -; 1 teaspoon shortening -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Island Crunch Cheesecake

1. 1-1/2 cups vanilla wafer crumbs (about 45 wafers) -

2. 1/3 cup butter, melted -

3. 4 packages (8 ounces each) cream cheese, softened -

4. 2 cups sugar -

5. 1 teaspoon vanilla extract -

6. 1/4 teaspoon salt -

7. 5 eggs, room temperature, lightly beaten -

8. 1 can (8 ounces) crushed pineapple, drained -

9. 1/2 cup sweetened shredded coconut -

10. 2 ounces unsweetened chocolate, melted and cooled -

11. 1 tablespoon creme de cacao -

12. 3/4 cup semisweet chocolate chunks -

13. SOUR CREAM LAYER: -

14. 2 cups sour cream -

15. 1/4 cup sugar -

16. 1 teaspoon vanilla extract -

17. 1 teaspoon orange liqueur (Grand Marnier) -

18. TOPPINGS: -

19. 1/2 cup sweetened shredded coconut, toasted -

20. 1/2 cup macadamia nuts, chopped -

21. 1/4 cup semisweet chocolate chips -

22. 1 teaspoon shortening -

How to cook deliciously - Island Crunch Cheesecake

1. Stage

Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

2. Stage

In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan; set aside.

3. Stage

In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until combined.

4. Stage

Remove half of the mixture to a small bowl. Fold in pineapple and coconut; pour into crust. Stir cooled chocolate and creme de cacao into plain cream cheese mixture; fold in chocolate chunks. Carefully spoon over pineapple layer, spreading evenly.

5. Stage

Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. Bake at 325° until center is almost set, 50-60 minutes. Let stand for 5 minutes. For sour cream layer, combine all ingredients in a small bowl; spread over cheesecake. Bake 5 minutes longer.

6. Stage

Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.

7. Stage

Remove rim from pan. Sprinkle toasted coconut and macadamia nuts over cheesecake. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over top.