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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 12 |
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Haupia is a Hawaiian dessert that tastes like coconut pudding. This light and fluffy cheesecake is also good without the haupia layer-just add your favorite topping! The original recipe called for a graham cracker crust, and that works well, but the one I came up with adds an extra dimension to the taste. Cooking time is refrigeration time. Ingredients:
1 1/2 cups coconut cookie crumbs |
1 cup butter (2 blks. melted) |
1/2 cup flaked coconut |
1/2 cup chopped macadamia nuts |
1 (8 ounce) package cream cheese |
8 ounces sour cream |
1 (8 ounce) container cool whip |
1/2 cup sugar |
2 (12 ounce) cans coconut milk (or coconut cream) |
1 cup sugar |
1 cup cornstarch (dissolved in 1/4 cup cold water) |
Directions:
1. For crust, preheat oven to 350 degrees. Spray non stick spray at the bottom of 9 X 13 pan.
2. Place coconute cookie crumbs, coconut, and macadamias into pan.
3. Drizzle with melted butter. Stir in butter and press onto bottom of pan.
4. Bake for 15 minutes. Cool completely.
5. For cheesecake layer, mix cream cheese and sugar until fluffy, then blend in sour cream.
6. Fold in Cool Whip. Spread mixture onto cooled crust.
7. Refrigerate to set.
8. For haupia layer, combine coconut milk, sugar and dissolved cornstarch in saucepan over medium heat.
9. Cook until mixture thickens to a custard like consistency.
10. Remove from heat and stir constantly while cooling.
11. When the haupia is cool to touch, spread onto cream cheese layer.
12. Sprinkle with chopped macadamia nuts or shredded coconut or both.
13. Refrigerate at least 2 hours to set before serving.
14. Variation:.
15. Pina-colada cheesecake: Drain 1 large can crushed pineapple, stir in 1/2 cup sugar. Spread onto crust before cheesecake layer. Add 1 tsp rum flavoring to cheesecake layer.
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