Taste Of The Island Cheesecake Recipes

ISLAND CRUNCH CHEESECAKE

Steps:

• Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until combined., Remove half of the mixture to a small bowl. Fold in pineapple and coconut; pour into crust. Stir cooled chocolate and creme de cacao into plain cream cheese mixture; fold in chocolate chunks. Carefully spoon over pineapple layer, spreading evenly., Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. Bake at 325° until center is almost set, 50-60 minutes. Let stand for 5 minutes. For sour cream layer, combine all ingredients in a small bowl; spread over cheesecake. Bake 5 minutes longer., Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Sprinkle toasted coconut and macadamia nuts over cheesecake. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over top.

RUMCHATA CHEESECAKE

Steps:

• Preheat oven to 325°. Securely wrap bottom and sides of a greased 9-in. springform pan with a double thickness of heavy-duty foil (about 18 in. square). Combine cookie crumbs and butter. Press onto bottom of prepared pan., Beat cream cheese and sugar until smooth. Beat in yogurt, RumChata and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Top cheesecake with whipped topping and, if desired, cinnamon.

CRUSTLESS NEW YORK CHEESECAKE

Steps:

• Preheat oven to 375°. In a large bowl, beat the first seven ingredients until smooth. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake for 70-75 minutes or until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set). Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Garnish with fruit. Refrigerate leftovers.

APPLE COBBLER CHEESECAKE

Steps:

• Preheat oven to 325°. In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 in. up sides of a greased 10-in. springform pan. Place pan on a 15x10x1-in. baking pan., For cobbler layer, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder; add to creamed mixture. Drop half of the dough by tablespoonfuls into crust. Top with half of the apple slices; drizzle with 1/3 cup caramel topping., For cheesecake layer, in a large bowl, beat cream cheese and sugar until smooth. Beat in flour and water. Add eggs; beat on low speed just until combined. Pour over caramel. Repeat cobbler layer with remaining dough, apple and an additional 1/3 cup caramel topping., Bake 1-1/4 to 1-1/2 hours or until cheesecake layer no longer jiggles when moved. Cool on a wire rack 30 minutes., Serve warm or refrigerate overnight, covering when completely cooled, and serve cold. Loosen sides of cheesecake with a knife. Remove rim from pan. Warm remaining caramel topping. Serve with cheesecake; top with whipped cream.

TASTE OF THE ISLAND CHEESECAKE

Steps:

• Prepare Crust: Preheat oven to 325 degrees F. Cover the bottom and halfway up the sides of a 9" springform pan with aluminum foil to prepare for baking in a water bath. Toast coconut in microwavable bowl for 2-3 minutes on high, stirring frequently until lightly browned. Combine with crushed macadamia nuts, graham crackers, sugar, and salt. Pour in melted butter and stir to combine. Press into the bottom of the springform pan and bake in preheated oven for 10 minutes. Prepare Cheesecake Filling: While the crust is baking, beat the cream cheese until smooth in a large mixing bowl of a stand mixer. Add the sugar and flour to the cream cheese and mix until thoroughly combined. Add eggs, one at a time, mixing after each addition, scraping down the sides of the bowl frequently. Stir in sour cream, banana, Creme de Banana, coconut milk, and vanilla. Pour over baked Macadamia Coconut Crust. Place the cheesecake in a larger pan. Place in preheated oven. Fill the outer pan with enough boiling water to come halfway up the springform pan, making sure the water cannot seep beneath the aluminum foil. Bake at 325 for 1 hour to 1 hour and 5 minutes and do not open the oven. When the time is up, do not open the oven. Turn the oven off and leave in the oven for another hour. Remove from oven and water bath. Run a sharp knife around the edge of the cheesecake and remove aluminum foil. Let cool for 30 minutes. Place in refrigerator for 8 hours to overnight. Run a knife around the edge again and remove outer pan. Toppings: Microwave fresh grated coconut or sweetened flake coconut for 2-3 minutes on high, stirring often. Rim the cheesecake with drained pinapple, toasted coconut and coarsely chopped macadamia nuts.