Hawaiian cheesecake. A recipe I created. It's delish! It was an instant favorite after the first time trying to make it. Super easy!
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 make it again.
Read MoreSo 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 make it again.
I made my own crust in a springform pan as I could not find the right size premade crust. I omitted the Splenda as it was sweet enough with the condensed milk and I used the coconut milk that another review had suggested. I prefer real whipping cream as well. It was a hit and I definitely would make it again.
YUMMMM!!!! This was delicious-despite the fact that I completely absentmindedly left out the milk AND sweetener. I had every intention of using both and somehow overlooked. Doesn’t matter because it was still amazing. I also topped with cherries, but it would still be just as good without. I also only used half of the cool whip because it seemed like a lot. I think it was a good choice.
Tasted great. Only problem I didn't like the way it baked. . I'm future ill alter recipe to not be quite as soupy.
Only change is that I used 1 tea of vanilla and 1 tea of coconut extract. This is so refreshing and different!!!
We love this recipe! I just made it tonight. I toasted the coconut and the pecans, plus added some ground ginger to the crust.
1/2 can of sweetened condensed milk, 1/2 cup regular sugar instead of Splenda Added macadamia nuts to filling and topping
It turned out Great! I did make a couple of changes. I toasted the coconut before adding it to the batter. I made a Vanilla Wafer crust that I added the pecans into, as I don’t care for nuts in my pie filling, but wanted the flavor. Finally, I toasted the coconut and ground pecans together for topping it with. The added toasting and the pecans in the crust just took it to the next level of flavor!
Huge hit with the family. I did not change anything and the cheesecake was very good. An excellent summer cheesecake!!
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 for my family on Christmas Eve, and they loved it! Very sweet and creamy!
I am making this recipe for my hubby's birthday in 2 days. I added Monkfruit sweetener, omitted pecans, and made my own Graham cracker crust and used a Spring form pan. the cooking time was between 60-75 minutes. It will go chill in the fridge for the next 2 days and I will be adding the pineapple only then. From what the batter tasted, it should be yum. But will come back and update after the tasting. Thank you for sharing!
