Hawaiian Cheesecake

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup granular no-calorie sucralose sweetener (such as Splenda(R))
  • 1 cup finely flaked coconut
  • 1/4 cup milk
  • 1/4 cup crushed pecans
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 pinch salt
  • 1 (9 inch) prepared graham cracker crust
  • 1 (8 ounce) container frozen whipped topping (such as Cool Whip(R)), thawed
  • 1 (15 ounce) can crushed pineapple, drained
  • 3 tablespoons finely flaked coconut, or to taste
  • 1 tablespoon crushed pecans, or to taste

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat cream cheese, sweetened condensed milk, sweetener, 1 cup coconut, milk, 1/4 cup pecans, eggs, vanilla extract, and salt together in a bowl until smooth; pour into prepared crust.
  3. Bake in preheated oven until filling is set and browned slightly around the edges, 35 to 40 minutes.
  4. Refrigerate cheesecake 8 hours to overnight.
  5. Spread crushed pineapple evenly over cheesecake and top with whipped topping. Sprinkle 3 tablespoons coconut and 1 tablespoon pecans over the whipped topping.

Source : allrecipes.com

 

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