Ingredients for Aloha Cheesecake
- Vanilla Wafer Crumbs
- Margarine
- 3 (8 ounce) packages cream cheese
- 1 ¾ cups granulated sugar
- ½ cup milk
- 4 large eggs
- ½ cup chopped macadamia nuts
- Pineapple (for topping, as desired)
- Kiwi (for topping, as desired)
- 1 ½ cups graham cracker crumbs
- ½ cup melted unsalted butter
- Mango (for topping, as desired)
- Passion Fruit (for topping, as desired)
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How to Make Aloha Cheesecake
- Preheat oven to 350°F (175°C).
- Combine 1 ½ cups graham cracker crumbs and ½ cup melted unsalted butter. Mix until evenly moistened.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Let cool completely.
- In a large bowl, beat 3 (8 ounce) packages cream cheese until smooth and creamy.
- Gradually add 1 ¾ cups granulated sugar, beating until well combined.
- Add ½ cup milk and beat until smooth.
- Add 4 large eggs one at a time, mixing well after each addition. Be sure not to overmix.
- Stir in ½ cup chopped macadamia nuts (or other tropical nuts).
- Pour batter over the cooled crust.
- Bake for 45-50 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off oven and leave cheesecake inside with the oven door slightly ajar for 1 hour to prevent cracking.
- Remove from oven and let cool completely on a wire rack.
- Once cooled, run a thin knife around the edge of the springform pan to loosen the cheesecake.
- Carefully remove the sides of the springform pan.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Before serving, top with your favorite tropical fruits, such as mango, pineapple, kiwi, and passion fruit.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
45g
Fat
60g
Carbs
10g
