Prep 45 mins
Cook 3 hrs
Haupia is a Hawaiian dessert that tastes like coconut pudding. This light and fluffy cheesecake is also good without the haupia layer--just add your favorite topping! The original recipe called for a graham cracker crust, and that works well, but the one I came up with adds an extra dimension to the taste. Cooking time is refrigeration time.
- 1 1⁄2 cups coconut cookie crumbs
- 1 cup butter (2 blks. melted)
- 1⁄2 cup flaked coconut
- 1⁄2 cup chopped macadamia nuts
- 1 (8 ounce) package cream cheese
- 8 ounces sour cream
- 1 (8 ounce) container Cool Whip
- 1⁄2 cup sugar
- 2 (12 ounce) cans coconut milk (or coconut cream)
- 1 cup sugar
- 1 cup cornstarch (dissolved in 1/4 cup cold water)
- 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.
- 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.