Hawaiian Cheesecake

Rating: 4.77 stars
13 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Hawaiian cheesecake. A recipe I created. It's delish! It was an instant favorite after the first time trying to make it. Super easy!

By Heather Sury

Gallery
3 more images

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
8 hrs
total:
8 hrs 50 mins
Servings:
12
Yield:
1 cheesecake
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

Per Serving:
485 calories; protein 8.3g; carbohydrates 46.2g; fat 30.8g; cholesterol 83.6mg; sodium 318.4mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

LiveLaughLove
Rating: 5 stars
12/11/2013
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 More
Helpful
(4)
13 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
LiveLaughLove
Rating: 5 stars
12/11/2013
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 More
Helpful
(4)
Raechael
Rating: 5 stars
05/04/2020
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. Read More
Helpful
(4)
vanda
Rating: 5 stars
07/19/2019
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. Read More
Helpful
(3)
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Rhonda
Rating: 4 stars
05/31/2013
Tasted great. Only problem I didn't like the way it baked.. I'm future ill alter recipe to not be quite as soupy. Read More
Helpful
(1)
Missy
Rating: 4 stars
02/23/2018
1/2 can of sweetened condensed milk 1/2 cup regular sugar instead of Splenda Added macadamia nuts to filling and topping Read More
David S. Wilson
Rating: 5 stars
05/30/2017
This is fantastic Read More
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Robb
Rating: 5 stars
06/06/2020
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! Read More
BVAHABI
Rating: 5 stars
07/26/2017
Huge hit with the family. I did not change anything and the cheesecake was very good. An excellent summer cheesecake!! Read More
Pat Nugent
Rating: 5 stars
04/30/2019
Only change is that I used 1 tea of vanilla and 1 tea of coconut extract. This is so refreshing and different!!! Read More
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