Hawaiian Cheesecake

• 2 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 cup granular no-calorie sucralose sweetener (such as Splenda(R))
• 1 cup finely flaked coconut
• 1/4 cup milk
• 1/4 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(R)), thawed
• 1 (15 ounce) can crushed pineapple, drained
• 3 tablespoons finely flaked coconut, or to taste
• 1 tablespoon crushed pecans, or to taste

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. Sprinkle 3 tablespoons coconut and 1 tablespoon pecans over the whipped topping.

cream cheese, condensed milk, granular no, coconut, milk, pecans, eggs, vanilla, salt, graham cracker crust, frozen whipped topping, pineapple, coconut, pecans

Taken from www.allrecipes.com/recipe/229015/hawaiian-cheesecake/ (may not work)