Coconut Pineapple Cheesecake
A delightful dessert featuring creamy cheesecake enriched with tropical flavors of coconut and pineapple, perfect for gatherings or quiet evenings at home.
Servings: 12 servings
Calories: 400kcal
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs Creates a tender, slightly sweet base.
- 3 tablespoons melted butter To bind the crust together.
- 2 tablespoons sugar For added sweetness in the crust.
For the Cheesecake Filling
- 24 oz cream cheese, softened The heart of the cheesecake for smooth texture.
- 1 cup sugar To enhance the tropical flavors.
- 1 cup crushed pineapple, drained Provides juiciness and fresh burst of flavor.
- 1 cup shredded coconut Adds texture and subtle nuttiness.
- 1 teaspoon vanilla extract Rounds out the flavors.
- 3 large eggs Essential for binding the ingredients.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Gently fold in the crushed pineapple, shredded coconut, and vanilla extract.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Pour the cheesecake batter over the prepared crust in the springform pan.
Baking
- Bake in the preheated oven for about 50-60 minutes.
- Check for doneness; the center should be set and slightly jiggly.
Cooling and Serving
- Turn off the oven, crack the door open, and allow the cheesecake to cool inside for an hour.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Notes
Serve with coconut or pineapple sorbet and fresh mint leaves. Consider adding a drizzle of coconut cream or toasted coconut for added flair.