Experience the luxurious taste of Denmark King’s Hawaiian Cheesecake, a dessert that brings together the tropical sweetness of King’s Hawaiian bread and the creamy richness of cheesecake. This indulgent treat, perfect for family gatherings or special occasions, combines layers of soft, buttery bread with a luscious cheesecake filling. The result is a unique and unforgettable dessert that will leave everyone wanting more.
Denmark King’s Hawaiian Cheesecake is a decadent dessert that combines the tropical flavors of King’s Hawaiian bread and pineapple with the creamy richness of cheesecake. Perfect for any special occasion, this dessert is sure to impress your guests with its unique combination of textures and flavors. Follow this detailed recipe to create a truly royal treat that will have everyone coming back for seconds. Enjoy every indulgent bite of this heavenly cheesecake!! Here’s a detailed guide to making this regal dessert.
INGREDIENTS
For the Crust:
- 1 package (12 rolls) King’s Hawaiian Original Hawaiian Sweet Rolls
- 1/4 cup melted butter
For the Cheesecake Filling:
- 2 packages (16 oz total) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup heavy cream
- 1 tablespoon cornstarch
For the Topping:
- 1/2 cup crushed pineapple, drained
- 1/4 cup shredded coconut (optional)
- Whipped cream for garnish
- Fresh mint leaves for garnish (optional)
Preparing the Crust
- Prepare the King’s Hawaiian Rolls:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- Cut the King’s Hawaiian rolls into cubes and place them in a food processor. Pulse until the rolls are finely ground.
- In a mixing bowl, combine the ground rolls with melted butter and mix until the crumbs are evenly coated.
- Form the Crust:
- Press the crumb mixture into the bottom of the prepared springform pan, forming an even layer. Use the back of a spoon or a flat-bottomed glass to compact the crumbs firmly.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool while you prepare the filling.
Preparing the Cheesecake Filling
- Beat the Cream Cheese:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar and continue to beat until well combined.
- Add the Eggs and Flavorings:
- Add the vanilla extract and eggs, one at a time, beating well after each addition.
- Mix in the sour cream, heavy cream, and cornstarch until the mixture is smooth and fully incorporated.
- Pour the Filling:
- Pour the cheesecake filling over the cooled crust in the springform pan, spreading it out evenly with a spatula.
Baking the Cheesecake
- Bake the Cheesecake:
- Place the springform pan on a baking sheet to catch any drips.
- Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly. The edges should be lightly golden.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually.
- Cool Completely:
- Remove the cheesecake from the oven and let it cool to room temperature.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
Adding the Topping
- Prepare the Topping:
- Once the cheesecake is fully chilled, spread the drained crushed pineapple evenly over the top.
- If desired, sprinkle shredded coconut over the pineapple for an extra tropical touch.
Serving
- Garnish and Serve:
- Before serving, add a dollop of whipped cream on each slice and garnish with fresh mint leaves if desired.
- Carefully remove the springform pan ring, slice the cheesecake, and serve chilled.
Tips for Success
- Room Temperature Ingredients: Ensure all ingredients, especially the cream cheese and eggs, are at room temperature for a smooth, lump-free filling.
- Gradual Cooling: Allowing the cheesecake to cool gradually in the oven prevents cracking.
- Drain Pineapple Well: Make sure the crushed pineapple is well-drained to avoid adding excess moisture to the cheesecake.
