Hawaiian Cheesecake

Ingredients

• 2 packages cream cheese , 8 ounce
• 1 can sweetened condensed milk , 14 ounce
• 1 cup granular no-calorie sucralose sweetener , such as Splenda
• 1 cup finely flaked coconut
• 2 large eggs
• 0.25 cups milk
• 0.25 cups crushed pecans
• 2 teaspoons vanilla extract
• 1 pinch salt
• 1 prepared graham cracker crust , 9 inch
• 1 can crushed pineapple , 15 ounce
• 1 container frozen whipped topping , 8 ounce
• 3 tablespoons finely flaked coconut , or to taste
• 1 tablespoon crushed pecans , or to taste

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Beat together cream cheese, sweetened condensed milk, sweetener, 1 cup coconut, eggs, milk, 1/4 cup pecans, vanilla, and salt in a large bowl until smooth; pour into the prepared crust.

3. 3

   Bake in the preheated oven until filling is set and slightly browned around the edges, 35 to 40 minutes.

4. 4

   Refrigerate cheesecake for 8 hours to overnight.

5. 5

   Spread pineapple evenly over cooled cheesecake and top with whipped topping. Sprinkle 3 tablespoons coconut and 1 tablespoon pecans over whipped topping.