8 to 10
Add to Recipe Box
Add to Grocery List
1 1/4 cups graham cracker crumbs
1/2 cup flaked coconut, toasted*
1/2 cup nuts, toasted and finely chopped*
2 tablespoons light brown sugar
1/4 cup butter, melted
2 (8 oz.) packages cream cheese, softened
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
3 large eggs
1/4 cup frozen orange juice concentrate, thawed
1 (20 oz.) can juice-packed crushed pineapple, well drained, divided, reserving 1/2 cup juice
1 (8 oz.) container sour cream
2 tablespoons granulated sugar
1 teaspoon cornstarch
HEAT oven to 300°F. Combine graham cracker crumbs, coconut, nuts, brown sugar and butter. Press firmly into bottom and halfway up side of 9-inch springform pan.
BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and juice concentrate; mix well. Stir in 3/4 cup pineapple. Pour into prepared pan.
BAKE 65 minutes or until center is set; spread top with sour cream. Bake an additional 5 minutes. Cool.
COMBINE sugar and cornstarch in small saucepan; mix well. Gradually add reserved pineapple juice, then remaining pineapple.
COOK and stir over low heat until thickened. Cool. Spread over cheesecake. Chill. Just before serving, remove side of springform pan. Garnish as desired.
*To toast nuts and coconut: Place each separately in dry nonstick skillet; cook over medium heat, shaking pan until lightly browned.