Ingredients for Hawaiian Cheesecake for a Crowd
- 4 cups graham cracker crumbs (about 2 sleeves)
- 1/3 cup granulated sugar
- 8 tablespoons butter, melted
- 24 ounces cream cheese at room temperature
- 1/3 cup granulated sugar
- 3 eggs, slightly beaten
- 3 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 (20 ounce) can of crushed pineapple, drained
- 1 (15 ounce) can of Mandarin orange segments, drained
- 3 cups shredded sweetened coconut
- 3 tablespoons butter, melted
Cooking Instructions for making Hawaiian Cheesecake for a Crowd
DIRECTIONS FOR THE CRUST:
Preheat oven to 350 degrees.
Take about 2 sleeves of graham crackers and coarsely break them apart. Place about half the pieces in a food processor and grate until all chunks of graham crackers are fine. Repeat with the rest of the graham crackers. Place in a medium bowl.
Stir in the sugar, then pour in the melted butter. Stir until of the crumbs are coated.
Spray 10×15 pan lightly with baking spray.
Sprinkle the crumbs evenly in the bottom of the pan. Gently tamp down the crumbs.
Bake for 7-8 minutes or until slightly browned. Remove from oven and set aside.
Bake for 7-8 minutes or until slightly browned. Remove from oven and set aside.
DIRECTIONS FOR THE FILLING:
Beat the cream cheese until smooth, then add in the granulated sugar, eggs, vanilla and coconut extracts and continue beating until smooth.
Stir in the drained pineapple and Mandarin oranges. Spread over the baked crust.
Combine the coconut and the melted butter until all of the coconut has a coating of butter and any chunks of coconut have been broken up. Sprinkle over the pineapple layer of filling and lightly tamp down evenly.
Cover the pan with tinfoil. Bake for 25 minutes. Remove the tinfoil and bake another 15-20 minutes until the coconut is lightly browned. Cool to room temperature.
Refrigerate overnight.
Cut into bars and serve.
Leave a Reply