Best Hawaiian Cheesecake Recipes

HAWAIIAN CHEESECAKE FRUIT SALAD

Steps:

• In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up.
• Add the dry pudding mix. Beat until well combined.
• With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth.
• In a large bowl, combine strawberries, oranges, pineapple, kiwi and mango.
• Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit.
• In a small bowl combine the banana coins and the lemon juice. Toss until well coated, drain the excess lemon juice. Gently fold the banana into the cheesecake salad.
• Chill until ready to serve or serve immediately.
• NOTES:.
• Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way.
• If you have to substitute cream for the creamer, powdered sugar and vanilla would be the best swap. 1 cup heavy cream, 1/4 cup powdered sugar and 2 teaspoons vanilla extract.
• To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

HAWAIIAN CHEESECAKE BARS

Steps:

• 1. Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly.
• 2. Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust.
• 3. Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.

HAWAIIAN CHEESECAKE

Steps:

• In a small bowl, combine the coconut and butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, combine the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream and vanilla until blended. Pour filling onto crust. , Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set (top of cheesecake may crack). Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For sauce, combine the sugar and cornstarch in a large saucepan. Stir in the pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Cover and refrigerate overnight. , Spread pineapple sauce over cheesecake. Garnish with mint and orchids if desired.

HAWAIIAN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• Bake in preheated oven until filling is set and browned slightly around the edges, 35 to 40 minutes.
• Refrigerate cheesecake 8 hours to overnight.
• Spread crushed pineapple evenly over cheesecake and top with whipped topping. Sprinkle 3 tablespoons coconut and 1 tablespoon pecans over the whipped topping.

HAWAIIAN CHEESECAKE

Steps:

• To make crust: Preheat oven to 400 degrees.
• Butter a 10-inch springform pan and dust with granulated sugar-knock out excess.
• In a shallow baking pan toast nuts in middle of oven until golden, around 6-7 minutes.
• Be careful though, they can burn fast.
• Finely chop nuts and transfer to a bowl.
• Stir in a pinch of salt and all remaining ingredients except butter.
• Mix well.
• Melt butter and drizzle over crust mixture, tossing with a fork.
• Transfer mixture to the prepared pan and press evenly onto bottom and 3/4 the way up the sides of pan.
• Bake crust in middle of oven for 10 minutes.
• Remove and cool on a wire rack.
• Set aside.
• Reduce oven to 325 degrees.
• To make filling: Peel and core pineapple.
• Cut pineapple into 1/4 inch dice and in a 3 quart saucepan cook with brown sugar over medium low heat, uncovered, for about 40 minutes.
• You want it cooked down and almost dry-on the sticky side.
• In a large bowl beat together the cream cheese and granulated sugar until fluffy.
• Add creme fraiche and pineapple, beating until well combined.
• Add eggs 1 at a time, beating at low speed after each addition until just combined.
• Pour filling into crust, smoothing top and bake on a baking sheet in middle of oven until filling is set and top is lightly browned, around 80 minutes.
• Transfer cake in pan to a wire rack and cool completely.
• Cover with plastic wrap and chill for 24 hours.
• Preheat oven to 350 degrees.
• Remove cake from fridge, remove plastic wrap and run a knife around sides.
• Remove side of pan and transfer cake to a serving platter.
• In a baking pan toast coconut and 1/4 cup of chopped macadamia nuts, stirring occasionally until golden-around 8 minutes.
• Cool.
• In a bowl stir together sour cream, confectioners sugar, and vanilla.
• Spread sour cream mixture gently over top of cake.
• Sprinkle toasted coconut-macadamia nut mixture over top of sour-cream mixture.

HAWAIIAN CHEESECAKE BARS RECIPE - (4/5)

Steps:

• Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.

HAWAIIAN CHEESECAKE CHEESEBALL

Steps:

• 1. In a mixing bowl, beat the cream cheese, butter & vanilla until fluffy. Gradually add sugar, beat until just combined. Stir in pineapple.
• 2. Cover and refrigerate two hours.
• 3. Place cream cheese mixture on a large piece of plastic wrap and shape into a ball
• 4. Refrigerate for at least an hour.
• 5. If you choose, just before serving, roll cheese ball in toasted coconut. Serve with graham crackers.
• 6. I usually put it in a dip bowl & just top with coconut since it can be kind of soft to make into a ball
• 7. You can also take the basic recipe (recipe minus pineapple & coconut***use only 3/4 c powdered sugar since there isn't juice from the pineapple) & make it your own with toffee chips, caramel bits, PB chips, White Chocolate, etc just make sure they are small pieces.

HAWAIIAN PINEAPPLE CHEESECAKE WITH NUTS

Steps:

• Heat oven to 350°F.
• Combine wafer crumbs, coconut, 1/4 cup nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
• Beat Neufchatel, cream cheese spread and sugar in large bowl with mixer until blended. Add whole eggs and egg yolk, 1 at a time, mixing on low speed after each just until blended. Stir in coconut extract, lime zest, juice and remaining nuts; pour into crust.
• Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

HAWAIIAN CHEESECAKE SALAD RECIPE - (5/5)

Steps:

• In a medium tall bowl (I use my 8 cup measuring cup), using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add the dry pudding mix. Beat until well combined. With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth. In a large bowl, combine strawberries, oranges, pineapple, kiwi and mango. Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit. In a small bowl combine the banana coins and the lemon juice. Toss until well coated, drain the excess lemon juice. Gently fold the banana into the cheesecake salad. Chill until ready to serve or serve immediately. NOTES: Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one. To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

EASY HAWAIIAN CHEESECAKE SALAD RECIPE - BUBBAPIE

Steps:

• Add all fruit to a mixing bowl and mix well. Set aside.
• In a separate bowl, add cream cheese and beat well.
• Add pudding and creamer and beat on low until combined. Increase speed to medium high and beat until smooth.
• Pour over fruit. Mix well. Cover and refrigerate for 4 hours.

EASY HAWAIIAN CHEESECAKE

Steps:

• Heat oven to 350°F.
• Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended. Stir in pineapple; pour over crust.
• Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top with coconut just before serving.

CHEESECAKE HAWAIIAN STYLE

Steps:

• Crust: Place all ingredients, except butter on a food processor and drizzle in butter while pulsing a few times until combine. Press into and 8- inch square baking pan and bake at 375^ for 6 minutes. Remove and allow to cool completely on wire rack.
• Cheese Cake: Put pineapple in a mesh bag and drain, gently pressing on the pineapple to get out and reserve juice. Put the cheese and ricotta in a large mixing bowl. Blend on medium-low speed of mixer until combine. Slowly add in sugar . Fold in the pineapple and coconut. Spoon this mixture into cooled crust. Chill in fridge until set about 3 hours or overnight , if desired.
• S and R Sauce: In a stainless steel saucepan combine all ingredients, but only 1/2 cup of the strawberries. Cook over medium heat for 8 minutes or until rhubarb is tender. Stir in remaining berries and chill thoroughly. --- To Serve: Cut cheesecake into 6 or 9 squares (cut into 6), Place on individual plates and spoon chilled sauce over top.! ENJOY!