Hawaiian Cheesecake Recipe

Name: Hawaiian Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups flaked coconut; 2 tablespoons butter or 2 tablespoons margarine, melted; 3 (8 ounce) packages cream cheese, softened; 1 cup sugar; 2 tablespoons all-purpose flour; 1 cup sour cream (8 ounces); 1 teaspoon vanilla extract; 3 eggs; 1 tablespoon sugar; 1 tablespoon cornstarch; 2 (8 ounce) cans crushed pineapple, undrained; 1 drop yellow food coloring

Servings: persons

1 ¾ cups flaked coconut
2 tablespoons butter or 2 tablespoons margarine, melted
3 (8 ounce) packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 cup sour cream (8 ounces)
1 teaspoon vanilla extract
3 eggs
1 tablespoon sugar
1 tablespoon cornstarch
2 (8 ounce) cans crushed pineapple, undrained
1 drop yellow food coloring

1
In a bowl, combine the coconut and butter; mix well.
2
Press onto the bottom of a greased 9-in.
3
springform pan.
4
Bake at 350 for 10 minutes.
5
Cool on a wire rack.
6
In a large mixing bowl, combine the cream cheese, sugar and flour until smooth.
7
Beat in sour cream and vanilla until blended.
8
Add eggs; beat on low speed just until combined.
9
Pour into crust.
10
Place pan on a baking sheet.
11
Bake at 350 for 45-50 minutes or until center is almost set (top of cheesecake may crack).
12
Cool on a wire rack for 10 minutes.
13
Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
14
Refrigerate overnight.
15
For sauce, combine the sugar and cornstarch in a large saucepan.
16
Stir in the pineapple.
17
Bring to a boil; cook and stir for 2 minutes or until thickened.
18
Add food coloring if desired.
19
Cover and refrigerate overnight.
20
Remove sides of springform pan.
21
Spread pineapple sauce over cheesecake.

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ¾ cups flaked coconut, 2 tablespoons butter or 2 tablespoons margarine, melted, 3 (8 ounce) packages cream cheese, softened, 1 cup sugar, and more.

Yes, Hawaiian Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hawaiian Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions