Hawaiian Cheesecake

Hawaiian Cheesecake

This tropical cheesecake in a prepared graham cracker crust is studded with coconut and pecans for a Hawaiian-inspired dessert that's sure to be a hit.

Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
485 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Beat together cream cheese, sweetened condensed milk, sweetener, 1 cup coconut, eggs, milk, 1/4 cup pecans, vanilla, and salt in a large bowl until smooth; pour into the prepared crust.
Step 3
Bake in the preheated oven until filling is set and slightly browned around the edges, 35 to 40 minutes.
Step 4
Refrigerate cheesecake for 8 hours to overnight.
Step 5
Spread pineapple evenly over cooled cheesecake and top with whipped topping. Sprinkle 3 tablespoons coconut and 1 tablespoon pecans over whipped topping.

Ingredients

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

Categories

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