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Hawaiian Dream Cheesecake

I'm not sure where I got this recipe, I believe one of the well-know chefs created this dessert..maybe Chef Alan Wong.  Anyway, I love this dreamy cheesecake made with a creamy pineapple cheesecake filling and a flour-less coconut crust... Sweet Dreams!!

Posted By: A. Honopaa
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Prep Time: 30 | Cook Time: 45 | Ready In: 2+ hours
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  • 1-3/4 cups flaked coconut
  • 2 tablespoons butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 eggs, lightly beaten
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 2 cans (8 ounces each) crushed pineapple, undrained
  • 1 drop yellow food coloring

Fresh mint and edible orchids for garnish, optional

Order Cheesecake Moat - Make perfect cheesecakes that won't dry out and crack or get ruined in a water bath.  The cheesecake moat allows you to cook your cheesecake the way its supposed to in a water bath but ensures that the water does not get into your cheesecake.  Start making perfect cheesecakes NOW!

Cooking Process:

In a small bowl, combine the coconut and butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack.

In a large bowl, combine the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream and vanilla until blended. Pour filling onto crust.

To prevent cheesecake from cracking, I would recommend the use of either a specially made waterproof springform pan submerged halfway in water or using a specially made Cheesecake Moat . Bake at 350° for 45-50 minutes or until center is almost set.  Cool in oven with door open for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

For sauce, combine the sugar and cornstarch in a large saucepan. Stir in the pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Cover and refrigerate overnight.

Spread pineapple sauce over cheesecake. Garnish with mint and orchids if desired. Yield: 10-12 servings.