Description
Easy to make, bursting with tropical flavors, and incredibly creamy, this Coconut Pineapple Cheesecake is the perfect dessert to impress your guests. With a rich, smooth filling and a buttery graham cracker crust, it’s a sweet escape to paradise in every bite.
Ingredients
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup coconut cream
1 cup crushed pineapple, drained
1 cup sweetened shredded coconut, toasted
Instructions
- Preheat your oven to 325˚F (165˚C). Grease a 9-inch springform pan and set it aside.
- In a medium bowl, mix the graham cracker crumbs and melted butter until fully combined. Press the mixture into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then let it cool.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and coconut cream until fully incorporated.
- Gently fold in the drained crushed pineapple.
- Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.
- Bake the cheesecake for 50-60 minutes, or until the center is just set and slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 4 hours, or overnight.
- Before serving, top the cheesecake with toasted shredded coconut. Slice, serve, and enjoy!
Notes
The cheesecake can be stored in the refrigerator for up to 5 days in an airtight container.
To freeze, wrap individual slices in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.
For a variation, try adding a drizzle of caramel sauce or serve with a side of fresh pineapple slices for an extra tropical touch.
- Prep Time: 20 minutes
- Chill Time: 4 hours (or overnight)
- Cook Time: 1 hour
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 436 kcal
- Sugar: 26g
- Sodium: 305mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg