¾ cup macadamia nuts (finely chopped)

¾ cup graham cracker crumbs

½ cup melted butter

1 ½ cups Okinawan purple sweet potatoes (about 2 potatoes, steamed and mashed)

1 lb. Cream cheese (two 8-oz. Packages)

3 large eggs

1 cup sugar (divided)

1 teaspoon vanilla extract

2 cups coconut mild

2 cups water

½ cup cornstarch


To prepare the crust: Preheat oven to 350° F. Mix the macadamia nuts, graham crackers and melted butter. Pat the crust into a 9-inch springform pan. Bake for 10 minutes in 350° F oven. Remove the pan from the oven, but leave the oven on.

To prepare the cheesecake: Put the mashed sweet potato, cream cheese, eggs, ¾ cup sugar and vanilla in a mixer bowl and beat until well blended. Pour the cheesecake batter over the crust in the springform pan. Bake for 1 hour in the 350° F oven. Cool completely.

To prepare the haupia: Mix together the coconut milk, ¼ cup sugar, water and cornstarch in a heavy saucepan. Cook over low heat, stirring constantly, until the haupia thickens.

To assemble: Spread the warm haupia evenly over the top of the cheesecake.

Makes one 9” cheesecake.

Recipe courtesy of KTA Super Stores (


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