Ingredients
-
2 (8 ounce) packages cream cheese, softened
-
1 (14 ounce) can sweetened condensed milk
-
1 cup granular no-calorie sucralose sweetener (such as Splenda®)
-
1 cup finely flaked coconut
-
¼ cup milk
-
¼ cup crushed pecans
-
2 eggs
-
2 teaspoons vanilla extract
-
1 pinch salt
-
1 (9 inch) prepared graham cracker crust
-
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
-
1 (15 ounce) can crushed pineapple, drained
-
3 tablespoons finely flaked coconut, or to taste
-
1 tablespoon crushed pecans, or to taste
Directions
-
Preheat oven to 350 degrees F (175 degrees C).
-
Beat cream cheese, sweetened condensed milk, sweetener, 1 cup coconut, milk, 1/4 cup pecans, eggs, vanilla extract, and salt together in a bowl until smooth; pour into prepared crust.
-
Bake in preheated oven until filling is set and browned slightly around the edges, 35 to 40 minutes.
-
Refrigerate cheesecake 8 hours to overnight.
-
Spread crushed pineapple evenly over cheesecake and top with whipped topping. Sprinkle 3 tablespoons coconut and 1 tablespoon pecans over the whipped topping.
Nutrition Facts (per serving)
485 | Calories |
31g | Fat |
46g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 485 | |
% Daily Value * | |
Total Fat 31g | 39% |
Saturated Fat 18g | 88% |
Cholesterol 84mg | 28% |
Sodium 318mg | 14% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 2g | 6% |
Total Sugars 38g | |
Protein 8g | 17% |
Vitamin C 4mg | 5% |
Calcium 146mg | 11% |
Iron 1mg | 8% |
Potassium 288mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.