Coconut Pineapple Cheesecake
A delightful cheesecake combining flavors of creamy cheese, sweet pineapple, and chewy coconut, perfect for tropical-themed occasions.
Servings: 8 servings
Calories: 400kcal
Ingredients
Crust
- 1.5 cups graham cracker crumbs These sweet, crunchy crumbs form a perfect base.
- 1/2 cups melted butter To combine with graham cracker crumbs for the crust.
Cheesecake Filling
- 24 oz cream cheese, softened Use softened for a smooth texture.
- 1 cup sugar Adds balanced sweetness.
- 1 cup crushed pineapple, drained Provides a juicy tropical note.
- 1 tsp vanilla extract Adds warmth to the flavor.
- 3 pcs eggs Essential for structure.
- 1 cup shredded coconut Adds texture and tropical flavor.
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs with melted butter in a bowl to form a sandy mixture. Press into the bottom of the springform pan.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add crushed pineapple, vanilla extract, and eggs. Mix until combined.
- Fold in shredded coconut until evenly distributed.
Baking
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for about 1 hour, or until the center is set and slightly jiggles.
Cooling and Serving
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
Serve at summer BBQs and gatherings, garnished with toasted coconut flakes or whipped cream. Allowing cream cheese to soften properly and refrigerating overnight improves texture and flavor.