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Hawaiian Cheesecake

Heather Sury

"Hawaiian cheesecake. A recipe I created. It's delish! It was an instant favorite after the first time trying to make it. Super easy!"
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8 h 50 m servings 485 cals
Original recipe yields 12 servings (1 cheesecake)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in preheated oven until filling is set and browned slightly around the edges, 35 to 40 minutes.
  4. Refrigerate cheesecake 8 hours to overnight.
  5. Spread crushed pineapple evenly over cheesecake and top with whipped topping. Sprinkle 3 tablespoons coconut and 1 tablespoon pecans over the whipped topping.

Nutrition Facts

Per Serving: 485 calories; 30.8 g fat; 46.2 g carbohydrates; 8.3 g protein; 84 mg cholesterol; 318 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 7
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Tasted great. Only problem I didn't like the way it baked. . I'm future ill alter recipe to not be quite as soupy.

1/2 can of sweetened condensed milk, 1/2 cup regular sugar instead of Splenda Added macadamia nuts to filling and topping

Huge hit with the family. I did not change anything and the cheesecake was very good. An excellent summer cheesecake!!

This is fantastic

We love this recipe! I just made it tonight. I toasted the coconut and the pecans, plus added some ground ginger to the crust.

I had never tried this recipe before, and chose it because I lived in Hawaii for 7 years. I was pleased that cheesecake didn't "collapse" after I took it out of the oven to cool. I served it f...

So good!! Made it for my dad's birthday. He LOVED it. It didn't seem so soupy to me, probably because I baked it a bit longer. I added coconut milk instead of regular milk. I will definitely mak...