Island Crunch Cheesecake Recipe

Name: Island Crunch Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; s, 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; 2 cups sour cream; 1/4 cup sugar; 1 teaspoon vanilla extract; 1 teaspoon orange liqueur (Grand Marnier); 1/2 cup sweetened shredded coconut, toasted; 1/2 cup macadamia nuts, chopped; 1/4 cup semisweet chocolate chips; 1 teaspoon shortening

Servings: persons

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
s, 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
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon orange liqueur (Grand Marnier)
1/2 cup sweetened shredded coconut, toasted
1/2 cup macadamia nuts, chopped
1/4 cup semisweet chocolate chips
1 teaspoon shortening

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 325u00b0 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.

1998

kcal

Calories

128

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, Island Crunch 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.

Island Crunch Cheesecake

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