The recipe has a sweet shortbread type crust (partially baked before filling is added) and a pineapple - coconut filling, yum!!!
CRUST
3 cups all purpose flour
1½ cups sugar
1½ cups butter, softened
½ cup chopped walnuts
Mix all ingredients together and press into a large 12" x 17" sheet cake pan. Poke holes in the crust with a fork and bake at 350 for 15 to 20 minutes or until light brown. While crust is baking, mix together filling.
NOTE: Instead of making this in a sheet pan, I put 2 heaping spoons of this crust mixture into each cupcake wrapper and pressed it down and baked it for about 12 minutes.
COCONUT TOPPING
2 tablespoons melted butter
3 cups sweetened coconut, shredded
Mix butter and coconut together and set aside.
CHEESECAKE FILLING
(2) 8 ounce packages cream cheese softened
2 eggs
4 tablespoons sugar
4 tablespoons milk
2 teaspoons almond extract
2 teaspoons vanilla extract
20 ounce can crushed pineapple (drained)
Beat cream cheese until smooth, beat in eggs, sugar, milk vanilla and extracts. Beat well with electric mixer until smooth. Drain the pineapple and squeeze it dry, then fold it into the cream cheese mixture.
Pour filling over baked crust. Sprinkle with coconut topping and bake at 350 for 18-20 minutes or until coconut has browned and the middle is set. Chill at least an hour before serving.
NOTE: Hubby likes the taste of coconut, but not the texture, so I left out the coconut and added coconut extract instead of almond extract.
NOTE: I filled up the cupcake papers about 2/3 full and baked them at 350 for 20 minutes, then chilled them for 2 hours.
NOTE: If you opt for the mini-cheesecakes, cut the crust recipe in half. You will have plenty of crust for two dozen little cheesecakes.
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