Recipe: Pineapple-Coconut-Macadamia Cheesecake (crock pot)

PINEAPPLE-COCONUT-MACADAMIA CHEESECAKE

2 cups sweetened flaked or shredded coconut, divided use
3 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1/3 cup heavy (whipping) cream
1 teaspoon vanilla
3/4 cup well-drained coarsely chopped canned pineapple chunks (1/2-inch pieces)
3/4 cup coarsely chopped dry-roasted unsalted macadamia nuts
FOR GARISHING:
Whipped cream
Toasted coconut
Macadamia nuts

Line the bottom of an 8-inch springform pan with 1 cup coconut, pressing down firmly. In a large bowl with an electric mixer, beat together cream cheese and sugar until light and fluffy. Beat in eggs, cream and vanilla until batter is smooth and fluffy, about 5 minutes.

By hand, stir in remaining 1 cup coconut, pineapple and macadamia nuts. Spoon evenly over coconut crust.

Place cheesecake on a vegetable steamer or other low rack set in bottom of a 5- or 6-quart round or oval electric slow cooker. Do not add any water to the pot. Cover and cook on the HIGH heat setting 3 1/2 to 4 hours or until cheesecake is set in center. (Do not attempt this recipe on the low heat setting.)

Remove the cover and turn the cooker off. When the springform is cool enough to handle, remove and let cheesecake cool to room temperature. Cover and refrigerate until chilled and set, at least 4 hours or overnight.

TO SERVE:
Remove side of springform pan. Garnish with whipped cream, toasted coconut and macadamia nuts. Refrigerate any leftovers.

Makes 1 (8-inch) cheesecake, 10 to 12 servings
Adapted from source: Slow and Easy: Fast-Fix Recipes for Your Electric Slow Cooker" by Natalie Haughton