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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Hawaiian cheesecake. A recipe I created. It's delish! It was an instant favorite after the first time trying to make it. Super easy! Ingredients:
2 (8 ounce) packages cream cheese, softened |
1 (14 ounce) can sweetened condensed milk |
1 cup granular no-calorie sucralose sweetener (such as splenda®) |
1 cup finely flaked coconut |
1/4 cup milk |
1/4 cup crushed pecans |
2 eggs |
2 teaspoons vanilla extract |
1 pinch salt |
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 |
3 tablespoons finely flaked coconut, or to taste |
1 tablespoon crushed pecans, or to taste |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat cream cheese, sweetened condensed milk, sweetener, 1 cup coconut, milk, 1/4 cup pecans, eggs, vanilla extract, and salt together in a bowl until smooth; pour into prepared crust.
3. Bake in preheated oven until filling is set and browned slightly around the edges, 35 to 40 minutes.
4. Refrigerate cheesecake 8 hours to overnight.
5. Spread crushed pineapple evenly over cheesecake and top with whipped topping. Sprinkle 3 tablespoons coconut and 1 tablespoon pecans over the whipped topping.
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