Haupia Cheesecake Recipes

HAWAIIAN CHEESECAKE BARS

Steps:

• 1. Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly.
• 2. Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust.
• 3. Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.

HAUPIA CHEESECAKE

Steps:

• For crust, preheat oven to 350 degrees. Spray non stick spray at the bottom of 9 X 13 pan.
• Place coconute cookie crumbs, coconut, and macadamias into pan.
• Drizzle with melted butter. Stir in butter and press onto bottom of pan.
• Bake for 15 minutes. Cool completely.
• For cheesecake layer, mix cream cheese and sugar until fluffy, then blend in sour cream.
• Fold in Cool Whip. Spread mixture 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 stir constantly while cooling.
• When the haupia is cool to touch, spread onto cream cheese layer.
• Sprinkle with chopped macadamia nuts or shredded coconut or both.
• Refrigerate at least 2 hours to set before serving.
• Variation:.
• Pina-colada cheesecake: Drain 1 large can crushed pineapple, stir in 1/2 cup sugar. Spread onto crust before cheesecake layer. Add 1 tsp rum flavoring to cheesecake layer.

SWEET POTATO HAUPIA PIE

Steps:

• 1. CRUST: Mix the dry ingredients together in a medium size bowl. Add the chopped nuts and the butter. Cut the mixture with two butter knives, pulling them across each other in a scissor motion until the crust mixture is crumbly and no large butter chunks remain.
• 2. Press the crust mixture onto the bottom of a pie pan, continuing up the sides of the pan. Place the pan in the refrigerator.
• 3. SWEET POTATO LAYER: In a medium bowl, cream the butter and sugar together until smooth and creamy. Add egg one at a time, mixing after adding each egg. Add half of the sweet potatoes, mixing thoroughly. Add the other half and mix again. Mix in the evaporated milk, vanilla and salt.
• 4. Spread the sweet potato mixture into the pie crust, do not add too much, it should fill the pie crust no higher than 1/2 an inch from the top edge of the crust so that we have room for the haupia layer.
• 5. Bake the pie at 350 degrees for 30 minutes or until the edge of the crust is golden and the potato filling is lightly browning in spots.
• 6. HAUPIA LAYER: When the cooked pie has cooled. Begin preparing the haupia layer. You do not want to start preparing the haupia too early or it will solidify.
• 7. Place the coconut milk and the water in a saucepan, but do not turn on the heat just yet. Mix together the sugar and cornstarch in a small bowl then add it to the liquids. Turn the heat on to medium, stirring constantly, until it thickens.
• 8. Immediately pour the haupia mixture over the sweet potato layer and return the pie to the refrigerator to chill for several hours.

MINI PUMPKIN CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
• Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
• Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
• To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.

ROY YAMAGUCHI'S HAUPIA CAKE

Steps:

• Preheat the oven to 350 degrees and grease an 8 inch square cake pan or 9 inch round pan.
• To prepare the sponge cake, sift the flour and baking powder into a small mixing bowl.
• Using an electric mixer, beat the eggs and yolks at high speed for about 4 minutes, or until thick.
• Gradually add the sugar to the eggs and beat at medium speed for 4 or 5 minutes, until light and fluffy.
• Add the flour mixture to the eggs and beat at medium-low speed until just combined.
• Put the water and butter in a saucepan and stir over medium heat until the butter melts. Add to the batter and beat until combined.
• Pour the batter into the prepared baking pan. Bake in the over for 20 to 25 minutes, or until an inserted toothpick come out clean.
• Let the cake cool in the pan briefly, then remove and cool on a wire rack. Cover with plastic wrap or foil and place in the freezer, preferably overnight.
• To prepare the haupia, place the coconut milk, 1 cup of the water and the sugar in a saucepan and bring to a boil.
• Mix the cornstarch and the remaining 1 cup of water together in a bowl, add to the pan, and stir until the mixture returns to a boil and thickens. Remove from the heat and keep warm in a double boiler.
• Remove the sponge cake from the freezer and cut a thin slice off the top to level off the cake. Slice the cake in half horizontally to make two even layers. Pour the haupia over the bottom layer, to a thickness of about ½ inch.
• Place the top layer of cake over the haupia, gently pressing down. Pour more of the haupia over the top of the cake, using a spatula (or chill it in a small shallow pan, cut it into squares, and serve with the cake - or eat it before your company arrives!).
• Refrigerate the cake for 3 to 4 hours. When ready to serve, sprinkle the shredded coconut on top the cake.

EASY HAUPIA

Steps:

• Place the cornstarch, sugar, and salt into a saucepan; stir in 1/4 of the coconut milk to make a smooth paste. Stir in the remaining coconut milk, and bring to a simmer over low heat, stirring constantly. Cook and stir until thickened so that it coats the back of a spoon, about 5 minutes. Pour into a 9x13 inch baking dish; refrigerate until cold.