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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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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. Ingredients:
1-1/2 cups vanilla wafer crumbs (about 45 wafers) |
1/3 cup butter, melted |
4 packages (8 ounces each) cream cheese, softened |
2 cups sugar |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
5 eggs, lightly beaten |
1 can (8 ounces) crushed pineapple, drained |
1/2 cup flaked coconut |
2 ounces unsweetened chocolate, melted and cooled |
1 tablespoon creme de cacao |
3/4 cup semisweet chocolate chunks |
sour cream layer: |
2 cups (16 ounces) sour cream |
1/4 cup sugar |
1 teaspoon vanilla extract |
1 teaspoon orange liqueur (grand marnier) |
toppings: |
1/2 cup flaked coconut, toasted |
1/2 cup macadamia nuts, chopped |
1/4 cup semisweet chocolate chips |
1 teaspoon shortening |
Directions:
1. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan; set aside.
3. 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.
4. 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.
5. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. Bake at 325° for 50-60 minutes or until center is almost set. Let stand for 5 minutes. For sour cream layer, combine all ingredients in a small bowl; spread over cheesecake. Bake 5 minutes longer.
6. 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.
7. 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. Yield: 16 servings.
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