Ingredients

• 2 , 8 ounce
• 1 , 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 , 9 inch
• 1 , 15 ounce
• 1 , 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.

Nutrition per serving