Island Crunch Cheesecake

Total Time Prep:45 min. Bake: 1 hour. + chilling
Yield 16 servings
Contest Winner
Test Kitchen Approved
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

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

Directions

  1. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

1 slice: 618 calories, 42g fat (25g saturated fat), 160mg cholesterol, 325mg sodium, 54g carbohydrate (45g sugars, 2g fiber), 9g protein.

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
Recipe Creator

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