Haupia Pineapple Cheesecake
Source of Recipe
My own invention
Recipe Introduction
Light summer time dessert
List of Ingredients
Crust
2 cups coconut cookie crumbs
1/2 cup flaked coconut
1/2 cup finely chopped macadamia nuts
1 cup butter (2 blks. melted)
1 can crushed pineapple, well drained
Cheesecake Layer
8 oz. cream cheese
8 oz. sour cream
8 oz. tub Cool Whip
1/2 cup sugar
Haupia Layer
2 14 oz cans coconut milk
1 cup sugar
1 tsp vanilla (or rum flavoring)
1 cup cornstarch (dissolved in 1/4 cup cold water)
1/4 tsp salt
1 Tbs butter
Recipe
For crust, preheat oven to 350 degrees. Spray non stick spray at the bottom of 9 X 13 pan. Mix together cookie crumbs, coconut and macadamias. Lightly press mixture into pan. Drizzle with melted butter. Bake for 15 minutes. Spread pineapple over crust and cool.
For cheesecake layer, blend cream cheese and sugar with electric mixer. Blend in sour cream. Fold in Cool Whip. Spread onto cooled crust. Refrigerate to set.
For haupia layer, combine coconut milk, sugar, flavoring, salt, and dissolved cornstarch in saucepan over medium heat. Cook until mixture thickens to a custard like consistency. Stir in butter. Remove from heat and cool. Pour onto cream cheese layer, but make sure the mixture is cool to touch other wise the heat will melt the cream cheese layer. Sprinkle with toasted coconut. Refrigerate at least 2 hours to set before serving.
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