Haupia Cheesecake
- Ready In:
- 3hrs 45mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
-
Crust
- 1 1⁄2 cups coconut cookie crumbs
- 1 cup butter (2 blks. melted)
- 1⁄2 cup flaked coconut
- 1⁄2 cup chopped macadamia nuts
-
Cheesecake Layer
- 1 (8 ounce) package cream cheese
- 8 ounces sour cream
- 1 (8 ounce) container Cool Whip
- 1⁄2 cup sugar
-
Haupia Layer
- 2 (12 ounce) cans coconut milk (or coconut cream)
- 1 cup sugar
- 1 cup cornstarch (dissolved in 1/4 cup cold water)
directions
- For crust, preheat oven to 350 degrees. Spray non stick spray at the bottom of 9 X 13 pan.
- Place coconute cookie crumbs, coconut, and macadamias into pan.
- Drizzle with melted butter. Stir in butter and press onto bottom of pan.
- Bake for 15 minutes. Cool completely.
- For cheesecake layer, mix cream cheese and sugar until fluffy, then blend in sour cream.
- Fold in Cool Whip. Spread mixture onto cooled crust.
- Refrigerate to set.
- For haupia layer, combine coconut milk, sugar and dissolved cornstarch in saucepan over medium heat.
- Cook until mixture thickens to a custard like consistency.
- Remove from heat and stir constantly while cooling.
- When the haupia is cool to touch, spread onto cream cheese layer.
- Sprinkle with chopped macadamia nuts or shredded coconut or both.
- Refrigerate at least 2 hours to set before serving.
- Variation:.
- 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.
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RECIPE SUBMITTED BY
Dragonfly AZ
Chandler, 41
I live in Chandler, Arizona, which is near Phoenix. I have been a registered nurse for almost 25 years. Currently I am a clinical supervisor at a health care clinic. I love to cook rich foods with complex flavors, whether they be main dishes or desserts. I have also been eating low carb for about 5 years, so I am pretty good at modifying recipes to match my lifestyle.