ISLAND CRUNCH CHEESECAKE

Island Crunch Cheesecake image

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. -Ellen Batenhorst, Omaha, Nebraska

Provided by Taste of Home

Categories Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 22

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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, room temperature, lightly beaten
1 can (8 ounces) crushed pineapple, drained
1/2 cup sweetened shredded coconut
2 ounces unsweetened chocolate, melted and cooled
1 tablespoon creme de cacao
3/4 cup semisweet chocolate chunks
SOUR CREAM LAYER:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon orange liqueur (Grand Marnier)
TOPPINGS:
1/2 cup sweetened shredded coconut, toasted
1/2 cup macadamia nuts, chopped
1/4 cup semisweet chocolate chips
1 teaspoon shortening

Steps:

Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan; set aside., 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., 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., Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. Bake at 325° until center is almost set, 50-60 minutes. Let stand for 5 minutes. For sour cream layer, combine all ingredients in a small bowl; spread over cheesecake. Bake 5 minutes longer., 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., 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.

Nutrition Facts : Calories 618 calories, Fat 42g fat (25g saturated fat), Cholesterol 160mg cholesterol, Sodium 325mg sodium, Carbohydrate 54g carbohydrate (45g sugars, Fiber 2g fiber), Protein 9g protein.