Comida Kraft
Recipe Box

Easy Hawaiian Cheesecake

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16 servings

Say aloha to your family's new favorite cheesecake, made with toasted flaked coconut and crushed pineapple in a buttery vanilla wafer crust.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended. Stir in pineapple; pour over crust.
  • Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Top with coconut just before serving.


You'll know it's a special occasion when you get to enjoy a serving of this indulgent cheesecake.

Make Ahead

This luscious cheesecake can be baked ahead of time. Cool completely, then wrap tightly and freeze up to 2 months. Thaw in refrigerator overnight. Garnish with coconut just before serving.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 290
% Daily Value
Total fat 21g
Saturated fat 12g
Cholesterol 100mg
Sodium 240mg
Carbohydrate 23g
Dietary fiber 0g
Sugars 18g
Protein 4g
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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