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Hawaiian Cheesecake

Hawaiian Cheesecake recipe image
This Hawaiian Cheesecake is a vibrant, tropical dessert that combines the rich creaminess of traditional cheesecake with the bright, sweet flavors of pineapple and coconut. The buttery graham cracker crust provides a perfect crunchy base for the luscious, smooth filling infused with orange zest and vanilla. Topped with a layer of crushed pineapple and a light coconut sour cream mixture, it offers a delightful balance of textures and tastes. Ideal for summer gatherings, potlucks, or any occasion where you want to serve something special yet approachable. It&# 226;€™s indulgent without being overly heavy, making it a crowd-pleaser that brings a taste of the islands to your table.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 397.2
Dietary: Gluten-free
Description
This Hawaiian Cheesecake is a vibrant, tropical dessert that combines the rich creaminess of traditional cheesecake with the bright, sweet flavors of pineapple and coconut. The buttery graham cracker crust provides a perfect crunchy base for the luscious, smooth filling infused with orange zest and vanilla. Topped with a layer of crushed pineapple and a light coconut sour cream mixture, it offers a delightful balance of textures and tastes. Ideal for summer gatherings, potlucks, or any occasion where you want to serve something special yet approachable. It&# 226;€™s indulgent without being overly heavy, making it a crowd-pleaser that brings a taste of the islands to your table.
Ingredients
  • 1 1/2 package GRAHAM CRACKERS, crushed
  • 1/3 cup SUGAR
  • 6 tablespoon BUTTER, melted
  • 1 lg Can PINEAPPLE, crushed
Directions
  1. 1
    Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. 2
    In a small bowl, mix the crushed graham crackers, sugar, and melted butter until the mixture resembles wet sand.
  3. 3
    Press the crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan.
  4. 4
    Drain the crushed pineapple well and spread it evenly over the prepared crust.
  5. 5
    Place the pan in the freezer while you prepare the filling.
  6. 6
    In a large microwave-safe bowl, soften 32 oz of cream cheese by microwaving on medium power for 2 minutes.
  7. 7
    In a separate small bowl, microwave 5 jumbo eggs for 25 seconds to take the chill off; set aside.
  8. 8
    Using an electric mixer, beat the softened cream cheese until smooth and light.
  9. 9
    Add 3/4 cup sugar to the cream cheese and beat until well combined.
  10. 10
    Add the eggs one at a time, beating well after each addition.
  11. 11
    Mix in 1 teaspoon vanilla extract, 1/2 cup heavy cream, 1/4 cup cornstarch, and the grated zest of 2 oranges.
  12. 12
    Pour the filling over the pineapple layer in the pan.
  13. 13
    Place the springform pan on a baking sheet and set it on the middle rack of the oven. Place a roasting pan filled with hot water on the bottom rack to create a water bath.
  14. 14
    Bake for 1 hour, or until the edges are set but the center still jiggles slightly.
  15. 15
    Turn off the oven and crack the door open; let the cheesecake cool in the oven for 30 minutes.
  16. 16
    Run a knife around the edge to loosen the cake, then remove from the oven and cool completely at room temperature.
  17. 17
    For the topping, mix 1 1/2 cups sour cream, 1 tablespoon sugar, 1 cup sweetened coconut, and 2 drops of yellow food coloring (optional).
  18. 18
    Spread the coconut mixture over the cooled cheesecake.
  19. 19
    Garnish with halved grapes and drained mandarin oranges.
  20. 20
    Refrigerate for at least 4 hours or overnight before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 397.2kcal
% Daily Value *
Total Fat 24.6g38%
Saturated Fat 12.8g64%
Cholesterol 48.4mg17%
Sodium 404.6mg17%
Total Carbohydrate 42.1g15%
Dietary Fiber 1.1g5%
Sugars 23.6g
Protein 3.0g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the cream cheese is fully softened for a smooth texture. Microwaving on medium power helps prevent overheating.

Using a water bath prevents cracking and ensures even cooking. Wrap the bottom of the springform pan in foil to prevent water from seeping in.

The cheesecake must be chilled for at least 4 hours to set properly. Overnight chilling yields the best texture.

Yellow food coloring in the topping is optional but adds a festive look.

Store leftovers covered in the refrigerator for up to 5 days.

Keywords: hawaiian cheesecake, tropical dessert, pineapple cheesecake, coconut topping, graham cracker crust, cream cheese dessert, summer dessert, orange zest cheesecake, mandarin orange topping, make-ahead dessert, party dessert, rich cheesecake
Read it online: https://www.chefs-mate.com/recipe/hawaiian-cheesecake-2/