Hawaiian Cheesecake Recipe

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Hawaiian Cheesecake
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Ingredients
17
Count
Nutrition
466
Calories
Total time
41
Minutes
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Ingredients:

Directions:

  1. To make crust: Preheat oven to 400 degrees.
  2. Butter a 10-inch springform pan and dust with granulated sugar-knock out excess.
  3. In a shallow baking pan toast nuts in middle of oven until golden, around 6-7 minutes.
  4. Be careful though, they can burn fast.
  5. Finely chop nuts and transfer to a bowl.
  6. Stir in a pinch of salt and all remaining ingredients except butter.
  7. Mix well.
  8. Melt butter and drizzle over crust mixture, tossing with a fork.
  9. Transfer mixture to the prepared pan and press evenly onto bottom and 3/4 the way up the sides of pan.
  10. Bake crust in middle of oven for 10 minutes.
  11. Remove and cool on a wire rack.
  12. Set aside.
  13. Reduce oven to 325 degrees.
  14. To make filling: Peel and core pineapple.
  15. 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.
  16. You want it cooked down and almost dry-on the sticky side.
  17. In a large bowl beat together the cream cheese and granulated sugar until fluffy.
  18. Add creme fraiche and pineapple, beating until well combined.
  19. Add eggs 1 at a time, beating at low speed after each addition until just combined.
  20. 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.
  21. Transfer cake in pan to a wire rack and cool completely.
  22. Cover with plastic wrap and chill for 24 hours.
  23. Preheat oven to 350 degrees.
  24. Remove cake from fridge, remove plastic wrap and run a knife around sides.
  25. Remove side of pan and transfer cake to a serving platter.
  26. In a baking pan toast coconut and 1/4 cup of chopped macadamia nuts, stirring occasionally until golden-around 8 minutes.
  27. Cool.
  28. In a bowl stir together sour cream, confectioners sugar, and vanilla.
  29. Spread sour cream mixture gently over top of cake.
  30. Sprinkle toasted coconut-macadamia nut mixture over top of sour-cream mixture.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 465.6 Kcal (1949 kJ)
Calories from fat 266.29 Kcal
% Daily Value*
Total Fat 29.59g 46%
Cholesterol 125.07mg 42%
Sodium 247.54mg 10%
Potassium 294.47mg 6%
Total Carbs 46.29g 15%
Sugars 34.03g 136%
Dietary Fiber 2.61g 10%
Protein 8.24g 16%
Vitamin C 10.4mg 17%
Iron 1.1mg 6%
Calcium 101.4mg 10%
Amount Per 100 g
Calories 200.59 Kcal (840 kJ)
Calories from fat 114.73 Kcal
% Daily Value*
Total Fat 12.75g 46%
Cholesterol 53.88mg 42%
Sodium 106.65mg 10%
Potassium 126.87mg 6%
Total Carbs 19.94g 15%
Sugars 14.66g 136%
Dietary Fiber 1.13g 10%
Protein 3.55g 16%
Vitamin C 4.5mg 17%
Iron 0.5mg 6%
Calcium 43.7mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.3
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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