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

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

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.