Recipe by Heather Sury
"Hawaiian cheesecake. A recipe I created. It's delish! It was an instant favorite after the first time trying to make it. Super easy!"
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2 (8 ounce) packages
cream cheese, softened
1 (14 ounce) can
sweetened condensed milk
granular no-calorie sucralose sweetener (such as Splenda®)
finely flaked coconut
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
finely flaked coconut, or to taste
crushed pecans, or to taste
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 492
** Calories from Fat: 277
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