Hawaiian Cheesecake recipe
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Ingredients
- 2 (8 ounce) packages cream cheese, softened 1 (14 ounce) can sweetened condensed milk 1 cup granular no-calorie sucralose sweetener (such as Splenda®) 1 cup finely flaked coconut ¼ cup milk ¼ cup crushed pecans 2 eggs 2 teaspoons vanilla extract 1 pinch salt 1 (9 inch) prepared graham cracker crust 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed 1 (15 ounce) can crushed pineapple, drained 3 tablespoons finely flaked coconut, or to taste 1 tablespoon crushed pecans, or to taste
Nutrition Info
- 485.2 caloriescarbohydrate: 46.2 gcholesterol: 83.6 mgfat: 30.8 gfiber: 1.6 gprotein: 8.3 gsaturatedFat: 17.5 gservingSize: -sodium: 318.4 mgsugar: 38.1 gtransFat: : -unsaturatedFat: : -
Directions Hawaiian Cheesecake
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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.
Bake in preheated oven until filling is set and browned slightly around the edges, 35 to 40 minutes.
Refrigerate cheesecake 8 hours to overnight.
Spread crushed pineapple evenly over cheesecake and top with whipped topping. Sprinkle 3 tablespoons coconut and 1 tablespoon pecans over the whipped topping.