Hawaiian Cheesecake for a Crowd
I bake cakes tocelebrate anniversaries at my local organization. This one was given two thumbs up! I used a 10x15 baking pan to make enough cake to feed 24 to 28 people.
Hawaiian Cheesecake for a Crowd
I bake cakes tocelebrate anniversaries at my local organization. This one was given two thumbs up! I used a 10x15 baking pan to make enough cake to feed 24 to 28 people.
Cooking Instructions
- 1
DIRECTIONS FOR THE CRUST:
- 2
Preheat oven to 350 degrees.
- 3
Take about 2 sleeves of graham crackers and coarsely break them apart. Place about half the pieces in a food processor and grate until all chunks of graham crackers are fine. Repeat with the rest of the graham crackers. Place in a medium bowl.
- 4
Stir in the sugar, then pour in the melted butter. Stir until of the crumbs are coated.
- 5
Spray 10x15 pan lightly with baking spray.
- 6
Sprinkle the crumbs evenly in the bottom of the pan. Gently tamp down the crumbs.
Bake for 7-8 minutes or until slightly browned. Remove from oven and set aside. - 7
Bake for 7-8 minutes or until slightly browned. Remove from oven and set aside.
- 8
DIRECTIONS FOR THE FILLING:
- 9
Beat the cream cheese until smooth, then add in the granulated sugar, eggs, vanilla and coconut extracts and continue beating until smooth.
- 10
Stir in the drained pineapple and Mandarin oranges. Spread over the baked crust.
- 11
Combine the coconut and the melted butter until all of the coconut has a coating of butter and any chunks of coconut have been broken up. Sprinkle over the pineapple layer of filling and lightly tamp down evenly.
- 12
Cover the pan with tinfoil. Bake for 25 minutes. Remove the tinfoil and bake another 15-20 minutes until the coconut is lightly browned. Cool to room temperature.
- 13
Refrigerate overnight.
- 14
Cut into bars and serve.
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