Delicious Hawaiian Cheesecake Recipe

Indulge in the tropical flavors of Hawaii with this delicious Hawaiian Cheesecake. Made with a buttery graham cracker crust and a creamy coconut cheesecake filling, this dessert will transport your taste buds to the islands. Topped with juicy pineapple chunks and toasted coconut flakes, each bite is a little taste of paradise. Perfect for summer parties or any time you want to bring a bit of the Hawaiian sunshine into your home.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup melted unsalted butter
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup coconut milk
• 4 large eggs
• 1 cup crushed pineapple, drained
• 1/2 cup sweetened shredded coconut
• 1/4 cup all-purpose flour

Directions

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan to form the crust.
3. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
4. Add the coconut milk and mix until well combined.
5. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
6. In a separate bowl, mix together the crushed pineapple, shredded coconut, and flour. Fold this mixture into the cream cheese mixture.
7. Pour the batter into the prepared crust, spreading it evenly.
8. Bake for 1 hour, or until the cheesecake is set and slightly golden on top.
9. Remove from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges to loosen the cheesecake. Remove the sides of the springform pan.
10. Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
11. Before serving, garnish with additional pineapple chunks and toasted coconut flakes, if desired.
12. Slice and enjoy!

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