Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom
Please come back and join me for Freezer Food Friday…
2 cups sweetened flaked or shredded coconut, divided use
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
1/3 cup heavy whipping cream
1 teaspoon vanilla
3/4 cup well-drained coarsely chopped canned pineapple chunks (1/2-inch pieces)
3/4 cup coarsely chopped dry-roasted unsalted macadamia nuts
Whipped cream, toasted coconut and macadamia nuts, for garnish
Line bottom of an 8-inch springform pan with 1 cup coconut, pressing down firmly. In a large bowl with an electric mixer, beat together cream cheese and sugar until light and fluffy. Beat in eggs, cream and vanilla and continue beating until batter is smooth and fluffy, about 5 minutes. By hand, stir in remaining 1 cup coconut, pineapple and macadamia nuts. Spoon evenly over coconut crust.
Place cheesecake on a vegetable steamer or other low rack set in bottom of a 5- or 6-quart round or oval electric slow cooker. Do not add any water to pot. Cover and cook on the high heat setting 3 1/2 to 4 hours or until cheesecake is set in center. (Do not attempt this recipe on the low heat setting.)
Remove cover and turn cooker off. Let cheesecake stand in cooker until springform is cool enough to handle, then remove it and let cool to room temperature. Cover and refrigerate until chilled and set, at least 4 hours or overnight.
To serve, remove side of springform pan. Garnish cheesecake with whipped cream, toasted coconut and macadamia nuts. Refrigerate any leftovers.
Each of 10 servings: 477 calories (72 percent from fat); 38.5 g fat; 20 g saturated fat; 7 g protein; 29 g carbohydrates; 143 mg cholesterol; 290 mg sodium; 2.5 g dietary fiber.
Natalie Haughton, “Slow & Easy: Fast-Fix Recipes for Your Electric Slow Cooker”