Island Crunch Cheesecake

By VegasBartender

Inspiring ideas come from many places, and often when we least expect them. I enjoy making cheesecakes for family and friends, and I came up with this recipe after eating ice cream on vacation. Featuring pineapple and coconut, this cheesecake will remind you of a trip to an island paradise. —Ellen Batenhorst, Omaha, Nebraska

Ingredients

• SOUR CREAM LAYER:
• 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 eggs, lightly beaten
• 1 can (8 ounces) crushed pineapple, drained
• 1/2 cup flaked coconut
• 2 ounces unsweetened chocolate, melted and cooled
• 1 tablespoon creme de cacao
• 3/4 cup semisweet chocolate chunks
• 2 cups (16 ounces) sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon orange liqueur (Grand Marnier)
• TOPPINGS:
• 1/2 cup flaked coconut, toasted
• 1/2 cup macadamia nuts, chopped
• 1/4 cup semisweet chocolate chips
• 1 teaspoon shortening

Details

Servings 16
Preparation time 45mins
Cooking time 105mins
Adapted from tasteofhome.com

Preparation

Step 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.

In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan; set aside.

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.

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.

Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. Bake at 325° for 50-60 minutes or until center is almost set. Let stand for 5 minutes. For sour cream layer, combine all ingredients in a small bowl; spread over cheesecake. Bake 5 minutes longer.

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.

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.
Yield: 16 servings.