Haupia Cheesecake


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

Crust:
2 cups graham cracker crumbs
1 cup butter, melted)
Cheesecake Layer:
1 pkg. (8 oz) cream cheese
1 container (8 oz) sour cream
1 tub (8 oz) Cool Whip
1/2 cup sugar
Haupia Layer:
2 cans coconut milk
1 cup sugar
1 cup cornstarch (dissolved in 1/4 cup cold water)


Directions

For crust, preheat oven to 350 degrees. Spray non stick spray at the bottom of 9 X 13 pan. Lightly press graham cracker crumbs into pan. Drizzle with melted butter. Bake for 15 minutes. Cool. For cheesecake layer, blend cream cheese and sugar with electric mixer. Blend in sour cream. Fold in Cool Whip. This makes it lighter and less dense than normal cheesecake. Spread onto cooled crust. Refrigerate to set. For haupia layer, combine coconut milk, sugar and dissolved cornstarch in saucepan over medium heat. Cook until mixture thickens to a custard like consistency. Remove from heat and cool. Pour onto cream cheese layer, but make sure the mixture is cool to touch other wise the heat will melt the cream cheese layer. Sprinkle with chopped macadamia nuts or shredded coconut or both. Refrigerate at least 2 hours to set before serving.


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