Haupia Cheesecake

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 12
• 1 1/2 cups coconut cookie crumbs
• 1 cup butter (2 blks. melted)
• 1/2 cup flaked coconut
• 1/2 cup chopped macadamia nuts
• 1 (8 ounce) package cream cheese
• 8 ounces sour cream
• 1 (8 ounce) container cool whip
• 1/2 cup sugar
• 2 (12 ounce) cans coconut milk (or coconut cream)
• 1 cup sugar
• 1 cup cornstarch (dissolved in 1/4 cup cold water)

Recipe

• 1 for crust, preheat oven to 350 degrees. spray non stick spray at the bottom of 9 x 13 pan.
• 2 place coconute cookie crumbs, coconut, and macadamias into pan.
• 3 drizzle with melted butter. stir in butter and press onto bottom of pan.
• 4 bake for 15 minutes. cool completely.
• 5 for cheesecake layer, mix cream cheese and sugar until fluffy, then blend in sour cream.
• 6 fold in cool whip. spread mixture onto cooled crust.
• 7 refrigerate to set.
• 8 for haupia layer, combine coconut milk, sugar and dissolved cornstarch in saucepan over medium heat.
• 9 cook until mixture thickens to a custard like consistency.
• 10 remove from heat and stir constantly while cooling.
• 11 when the haupia is cool to touch, spread onto cream cheese layer.
• 12 sprinkle with chopped macadamia nuts or shredded coconut or both.
• 13 refrigerate at least 2 hours to set before serving.
• 14 variation:.
• 15 pina-colada cheesecake: drain 1 large can crushed pineapple, stir in 1/2 cup sugar. spread onto crust before cheesecake layer. add 1 tsp rum flavoring to cheesecake layer.