Hawaiian cheesecake
Coconut, macadamia nuts, and cream cheese with pineapple add island flavor to this captivating dessert.
Prep:
30
min.
Bake: 45 min.
M ak es 12 servings
11/3
cups finely crushed
vanilla wafers
V
<2
cup flaked coconut
Vs cup finely chopped
toasted macadamia nuts
Vs cup butter, melted
2 8-oz. pkg. cream cheese,
softened
1 8-oz. tub cream cheese
with pineapple
1
cup sugar
2 «S3«
1 egg yolk
Vs
cup finely chopped
toasted macadamia nuts
2 tsp. vanilla
1
tsp. lemon juice
2 Tbsp. toasted coconut
Sliced carambola (star fruit)
(optional)
1 Preheat oven to 350°F. In medium bowl,
combine crushed vanilla wafers,
l/i
cup coconut,
and
Vz
cup nuts. Stir in melted butter. Press
mixture onto bottom and 1 inch up side of 9-inch
springform pan.
2 In large bowl, combine plain cream cheese
and cream cheese with pineapple. Beat with
electric mixer on medium speed until combined.
Slowly add sugar, beating on medium to high
speed until smooth. Add whole eggs and egg yolk
all at once; beat on low speed just until combined.
Stir in
Vs
cup nuts, vanilla, and lemon juice. Pour
into crust-lined pan.
3
Place pan in shallow baking pan. Bake for
45 to 50 minutes or until center appears nearly
set when gently shaken. Cool on wire rack for
15 minutes. Loosen crust from side; cool for
30 minutes. Remove side of pan; cool cheesecake.
Cover and chill for 4 to 24 hours.
4
To serve, sprinkle cheesecake with toasted
coconut. If desired, top with carambola slices.
PER SERVING: 467 cal., 37
3
total fat (16
3
sat. fat), 119 ms chol., 300 m
3
sodium, 31
3
carb., 1
s fiber,
6
3
pro.
1
7
great cheesecakes
