Description
Hawaiian cheesecake. A recipe I created. It’s delish! It was an instant favorite after the first time trying to make it. Super easy!
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 8 hrs 50 mins
Servings: 12