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

Recipe Summary

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

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

Directions

Instructions Checklist
  • 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

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

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
(4)
13 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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
(4)
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
(4)
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
(3)
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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
(1)
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
Rating: 5 stars
05/30/2017
This is fantastic Read More
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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
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
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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