Hawaiian Cheesecake

Ingredients

• 15 ounce pineapple crushed drained canned
• 1 cup coconut or flaked finely
• 16 ounce cream cheese softened
• 2  eggs 
• 9 inch graham cracker crust prepared
• 0.3 cup milk 
• 1 cup granular no-calorie sucralose sweetener splenda® (such as )
• 1 tablespoon pecans crushed to taste
• 1 pinch salt 
• 14 ounce condensed milk sweetened canned
• 2 teaspoons vanilla extract 
• 8 ounce non-dairy whipped topping frozen thawed cool whip® (such as )

Equipment

• bowl
• oven

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. Bake in preheated oven until filling is set and browned slightly around the edges, 35 to 40 minutes.
4. Refrigerate cheesecake 8 hours to overnight.
5. Spread crushed pineapple evenly over cheesecake and top with whipped topping.
6. Sprinkle 3 tablespoons coconut and 1 tablespoon pecans over the whipped topping.