Hawaiian Cheesecake
Ingredients
- Servings: 1
- 2 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 cup granular no-calorie sucralose sweetener (such as splenda®)
- 1 cup finely flaked coconut
- 1/4 cup milk
- 1/4 cup crushed pecans
- 2 eggs
- 2 teaspoons vanilla extract
- 1 pinch salt
- 1 (9 inch) prepared graham cracker crust
- 1 (8 ounce) container frozen whipped topping (such as cool whip®), thawed
- 1 (15 ounce) can crushed pineapple, drained
- 3 tablespoons finely flaked coconut, or to taste
- 1 tablespoon crushed pecans, or to taste
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 8 hrs 50 mins
- 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.
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