Hawaiian Cheesecake
Author: Betsy Cohen
Prep time: 30 mins
Cook time: 1 hour 5 mins
Total time: 1 hour 35 mins
  • Crust:
  • 5½ ounces graham crackers (10-1/3 crackers)
  • ¾ cup macadamia nuts, toasted
  • 2½ tablespoons unsalted butter
  • 1 tablespoon sugar
  • Filling:
  • 4 – 8 ounce packages cream cheese, room temperature
  • 1¼ cups sugar
  • 5 eggs
  • 3½ ounces drained crushed pineapple
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • Topping:
  • ¾ cup sour cream
  • ¼ cup confectioner’s sugar
  • 1 tablespoon drained crushed pineapple
  1. For the crust:
  2. Preheat oven to 325°. Set aside a 10” spring-form pan.
  3. Combine the graham crackers, macadamia nuts and sugar in a food processor bowl fitted with a metal blade and process until mixture is finely chopped. Add melted butter and pulse on/off until well blended. Grease the pan with nonstick cooking spray. Transfer crust mixture to the pan and pat evenly onto the bottom and up ¾“ of the side. Bake at 325° for 8 minutes. Set aside on a cooling rack.
  4. For the filling:
  5. Beat the cream cheese and sugar until smooth and creamy, about 3 minutes, scraping the bowl down as needed. Add eggs, one at a time, and mix until smooth. Add 3½ ounces crushed pineapple and vanilla. Lastly mix in the coconut.
  6. Pour the filling into the pan and bake at 325° for 50 minutes. Remove from oven while preparing the topping.
  7. Increase oven temperature to 350°.
  8. For the topping:
  9. Combine the sour cream, confectioners sugar and 1 tablespoon crushed pineapple. Pour over top of cheesecake. Bake at 350° for 7 minutes. Remove from the oven and cool completely on a cooling rack. Remove the side of the pan once the cheesecake is at room temperature. Refrigerate for several hours or overnight.
  10. Betsy's tidbit:
  11. A drained 8 ounce can of crushed pineapple will yield the amount needed for the recipe.
Recipe by Desserts Required at https://www.dessertsrequired.com/hawaiian-cheesecake