Serves 4
Time 45 minutes
Ingredients
For Crust
1 cup plain flour
1 cup pecans or walnuts
¾ cup sugar
½ cup butter, melted
For Cheesecake
450g cream cheese
¼ cup caster sugar
¼ cup full cream milk
2 eggs
2 tsp vanilla
450g crushed pineapple, drained
1 cup flaked coconut, sweetened and toasted
Method
Preheat oven 180C degrees. In food processor, add the pecans, flour, sugar and melted butter. Pulse a few times until fine crumbs form. Pat mixture into ungreased cup cake tray. Bake for 15 minutes. Cool slightly.
Mix together cream cheese, sugar, milk and eggs. Fold in vanilla, and drained pineapple. Add about 2 tbsp of the cream cheese mixture to each cup. The mini cheesecake pan has 12 cups.
Sprinkle each cheesecake with flaked coconut. Bake 15-20 minutes. Let cool. NB there is extra crust in this recipe
