Aloha Cheesecake Recipes

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.

Steps:

• Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
• Bake at 350° F, 10 minutes.
• Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Stir in nuts; pour over crust.
• Bake at 350° F, 45 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.
• Before serving, top with fruit.

Steps:

• Spray a 9-inch springform pan with cooking spray. Add the graham crackers and 1/4 cup of the sugar to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened. Firmly press the crumb mixture into the bottom of the prepared pan. Refrigerate while you make the filling. Clean out the food processor and return it to the stand.
• Add the cream cheese, avocados, lime zest and juice and remaining 3/4 cup sugar to the food processor and puree until completely smooth and almost no avocado lumps remain. Add the coconut cream and heavy cream and process until the mixture starts to thicken and becomes creamy, about 1 minute.
• Pour the mixture on top of the crust in the prepared pan. Spray a piece of plastic wrap with cooking spray and gently press it on top of the filling so no air can reach it. Refrigerate until completely set, 6 hours and up to overnight.
• Remove the plastic wrap and smooth out any bubbles with an offset spatula. Garnish with whipped cream around the edge and serve cold.

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.