Description
This Coconut Pineapple Cheesecake is a tropical delight with a creamy texture, perfect for any occasion. It combines the flavors of coconut and pineapple for a refreshing dessert.
Ingredients
Scale
Crust
- 1 1/2 cups crushed graham crackers
- 1/4 cup sugar
- 1/2 cup melted butter
Filling
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1/2 cup shredded coconut
- 1/2 cup crushed pineapple, drained
Topping
- 1/4 cup toasted coconut
- Pineapple chunks (for garnish)
Instructions
- Prepare the Crust: Preheat oven to 325°F (163°C). In a bowl, combine the crushed graham crackers, sugar, and melted butter. Press the mixture into the bottom of a greased springform pan. Bake for 10 minutes and set aside to cool.
- Make the Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla, sour cream, shredded coconut, and crushed pineapple.
- Bake the Cheesecake: Pour the filling over the cooled crust. Bake at 325°F for 45-50 minutes, until the center is set and slightly jiggly. Let the cheesecake cool to room temperature, then refrigerate for 4 hours or overnight.
- Add the Topping: Toast the coconut in a skillet over medium heat for 5-7 minutes until golden. Garnish the cheesecake with toasted coconut and pineapple chunks.
- Serve: Slice and enjoy the tropical, creamy flavors of this cheesecake!
Notes
- Make-Ahead: This cheesecake can be prepared the day before for better flavor and texture.
- Substitutions: You can use a graham cracker or coconut cookie crust for a more tropical base.
- Storage: Store the cheesecake in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 280
- Sugar: 20g
- Fat: 18g
- Carbohydrates: 30g
- Protein: 5g