Hawaiian whipped cream. a dish I came up with. It’s tasty! After attempting to cook it for the first time, it became a quick favorite. very simple
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 50 mins |
| Servings: | 12 |
| Yield: | 1 cheesecake |
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.
Nutrition Facts
| Calories | 485 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 18 g |
| Sodium | 318 mg |
| Sugars | 38 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been using a similar recipe since 2012. This recipe has been tweaked from the original. I prefer the original recipe but this one wasn’t bad.
The Hawaiian Cheesecake was fantastic and east to make! It tastes good even without the topping!
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!
Wonderful dessert for Thanksgiving
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!
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.
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.
Only change is that I used 1 tea of vanilla and 1 tea of coconut extract. This is so refreshing and different!!!
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 for my family on Christmas Eve, and they loved it! Very sweet and creamy!
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.
Tasted great. Only problem I didn’t like the way it baked. . I’m future ill alter recipe to not be quite as soupy.