Discover the blissful harmony of creamy, rich cheesecake infused with the sunny, vibrant flavors of Hawaii. Our Royal Hawaiian Cheesecake Delight is more than just a dessert; it’s a festive celebration of tropical tastes, with juicy pineapple, fragrant coconut, and crunchy macadamia nuts all playing their part in this exquisite culinary creation.
Whether you’re hosting a dinner party or simply treating yourself, this cheesecake brings a touch of island luxury to any occasion. It’s a perfect dessert that combines traditional cheesecake richness with the unique twist of Hawaiian-inspired ingredients. Enjoy a slice of this heavenly delight and let each bite transport you to the sandy beaches of the Pacific.
Royal Hawaiian Cheesecake Delight
Tropical Hawaiian Dream Cheesecake
Ingredients:
- 1 cup crushed graham crackers
- 1/4 cup melted butter
- 2 cups cream cheese, softened
- 3/4 cup granulated sugar
- 3 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1/4 cup pineapple juice
- 1/2 cup finely chopped macadamia nuts
- 1/2 cup coconut flakes
- 1/2 cup pineapple tidbits
Directions:
- Preheat the oven to 325°F (163°C).
- Mix the crushed graham crackers with melted butter and press into the bottom of a springform pan to form the crust.
- In a large bowl, beat the cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition.
- Mix in sour cream, vanilla extract, and pineapple juice until well combined.
- Fold in macadamia nuts, coconut flakes, and pineapple tidbits.
- Pour the mixture over the crust in the springform pan.
- Bake for 55 minutes, or until the center is set. Allow to cool, then refrigerate for at least 4 hours before serving.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 5 hours 15 minutes
Kcal: 480 kcal | Servings: 8 servings
Notes for Royal Hawaiian Cheesecake Delight
- Crust Options: The basic crust is made from crushed graham crackers mixed with melted butter. For a gluten-free option, you can use crushed gluten-free cookies or almond flour.
- Cheese Tips: Full-fat cream cheese works best for the creamiest texture. Make sure it’s at room temperature before mixing to avoid lumps.
- Mixing: Avoid overmixing once you add the eggs, as this can introduce too much air into the batter and cause the cheesecake to rise too much and then crack.
- Baking: Place a pan of water on the lower rack of the oven during baking to help prevent cracking on the top of the cheesecake by adding moisture to the oven.
- Cooling: Let the cheesecake cool gradually in the turned-off oven with the door slightly open to help prevent sudden temperature changes that can lead to cracks.
- Refrigeration: Refrigerate the cheesecake for at least 4 hours, but overnight is best for the flavors to fully develop and the texture to set properly.
FAQs for Royal Hawaiian Cheesecake Delight
Q: Can I make this cheesecake vegan? A: Yes! Substitute the cream cheese with a plant-based cream cheese alternative, use a vegan sour cream alternative, and replace the eggs with a vegan egg substitute like silken tofu or commercial vegan egg replacers.
Q: How do I store the cheesecake and how long will it last? A: Store the cheesecake in the refrigerator covered with plastic wrap or in an airtight container. It will last for up to 5 days. You can also freeze it for up to 2 months, tightly wrapped.
Q: Can I add other fruits to this cheesecake? A: Absolutely! While this recipe features pineapple, feel free to add other tropical fruits like mango or kiwi on top for decoration and added flavor.
Q: What can I do if my cheesecake cracks? A: A cheesecake that cracks is still delicious. You can cover the top with whipped cream, a sour cream topping, or additional fruits to hide any imperfections.
Q: Is there a recommended way to serve this cheesecake? A: This cheesecake is rich and flavorful on its own, but you can enhance it by serving with a drizzle of pineapple or mango sauce, or even a scoop of coconut ice cream for an extra tropical twist.
Let me know if you need more details or have other questions!
