Description
Tropical paradise meets creamy indulgence in this coconut pineapple cheesecake, a luscious dessert blending island flavors with classic bakery charm. Sweet pineapple and silky coconut create a dreamy escape that tempts dessert enthusiasts with one irresistible slice.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 2 large eggs
- 1 cup sour cream
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut
Crust Ingredients:
- 1 1/2 cups crushed graham crackers
- 1/2 cup melted butter
- 1/4 cup sugar
Topping and Garnish Ingredients:
- 1/4 cup toasted coconut
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- Pineapple chunks (for garnish)
Instructions
- Prepare a graham cracker base by mixing crushed crackers with sugar and melted butter, pressing firmly into a greased springform pan. Bake at 325F for 10 minutes, then allow to cool completely.
- In a large mixing bowl, whip cream cheese and sugar until silky smooth, incorporating eggs individually to maintain a uniform texture. Gently fold in vanilla extract, sour cream, shredded coconut, and crushed pineapple until evenly distributed.
- Transfer the creamy mixture onto the cooled crust, spreading it uniformly. Place in a preheated 325F oven and bake for 45-50 minutes, watching for a slightly wobbly center that indicates perfect doneness.
- Remove cheesecake from oven and let it rest at room temperature, then refrigerate for 4-6 hours or overnight to set completely and develop rich flavors.
- Before serving, lightly toast coconut in a dry skillet over medium heat for 5-7 minutes until achieving a golden-brown color. Decorate the chilled cheesecake with toasted coconut flakes and fresh pineapple chunks for a tropical presentation.
- Slice carefully with a clean, warm knife and serve chilled for maximum enjoyment of this creamy, tropical dessert.
Notes
- Toast coconut carefully to prevent burning, stirring frequently and watching closely to achieve golden color without charring.
- Drain crushed pineapple thoroughly to avoid excess moisture that could make the cheesecake soggy and affect texture.
- Use room temperature cream cheese and eggs for smoother, more consistent filling that blends seamlessly without lumps.
- Consider using reduced-fat cream cheese and Greek yogurt as lighter alternatives for a healthier version of the dessert.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg