ISLAND CRUNCH CHEESECAKE
Inspiring ideas come from many places, and often when we least expect them. I enjoy making cheesecakes for family and friends, and I came up with this recipe after eating ice cream on vacation. Featuring pineapple and coconut, this cheesecake will remind you of a trip to an island paradise. -Ellen Batenhorst, Omaha, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until combined., Remove half of the mixture to a small bowl. Fold in pineapple and coconut; pour into crust. Stir cooled chocolate and creme de cacao into plain cream cheese mixture; fold in chocolate chunks. Carefully spoon over pineapple layer, spreading evenly., Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. Bake at 325° until center is almost set, 50-60 minutes. Let stand for 5 minutes. For sour cream layer, combine all ingredients in a small bowl; spread over cheesecake. Bake 5 minutes longer., Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Sprinkle toasted coconut and macadamia nuts over cheesecake. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over top.
Nutrition Facts : Calories 618 calories, Fat 42g fat (25g saturated fat), Cholesterol 160mg cholesterol, Sodium 325mg sodium, Carbohydrate 54g carbohydrate (45g sugars, Fiber 2g fiber), Protein 9g protein.
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Nontoportia Gama
[email protected]Overall, I thought the Island Crunch Cheesecake was a good recipe. The cheesecake was creamy and flavorful, and the topping was light and airy. I would definitely recommend this recipe to others.
Usama Abdunaswir
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort. It's a delicious and impressive dessert.
Aurangzaib khokhar
[email protected]I'm not a fan of coconut, so I omitted it from the recipe. The cheesecake was still very good.
Dik Tat
[email protected]The cheesecake was a bit too sweet for my taste, but I still enjoyed it.
Paige Roche
[email protected]I love the combination of pineapple, coconut, and macadamia nuts in this cheesecake. It's a perfect tropical treat.
Joseph muya
[email protected]This cheesecake is easy to make and always a crowd-pleaser. I highly recommend it!
Caitlyn Davidson
[email protected]The cheesecake was a little too dense for my liking, but the flavor was good.
PHNTM X Gaming
[email protected]I'm not a fan of pineapple, so I omitted it from the recipe. The cheesecake was still delicious.
Nikesh Shrestha
[email protected]This is the best cheesecake I've ever had! The flavors are amazing and the texture is so creamy.
vivian iloski
[email protected]I had some trouble finding macadamia nuts, so I used chopped walnuts instead. The cheesecake still turned out great!
nagito komaeda
[email protected]The Island Crunch Cheesecake was a bit too sweet for my taste, but my family loved it.
Shiriti Biswas
[email protected]I've made this cheesecake several times and it always turns out perfect. It's my go-to dessert for potlucks and parties.
Wesley Othen
[email protected]This cheesecake was a hit at my party! Everyone loved the combination of flavors and textures.
Mr Mehedi hasan
[email protected]Island Crunch Cheesecake is a delightful dessert that combines tropical flavors with a creamy, velvety texture. The graham cracker crust provides a sturdy base for the rich cheesecake filling, which is studded with pineapple, coconut, and macadamia n