Coconut Pineapple Cheesecake
A tropical delight featuring creamy textures and bright, juicy pineapple flavors, perfect for celebrations.
Servings: 8 servings
Calories: 320kcal
Ingredients
Crust
- 1.5 cups graham cracker crumbs Creates a rich base with a slight crunch.
Cheesecake Filling
- 24 oz cream cheese, softened Main ingredient providing a velvety texture.
- 1 cup sugar Balances tanginess with sweetness.
- 1 cup crushed pineapple, drained Adds moisture and tropical flavor.
- 1 cup shredded coconut Enhances the tropical theme.
- 3 large eggs Binds ingredients together.
- 1 teaspoon vanilla extract Adds aromatic essence.
- 0.25 cup sour cream Enhances richness and tanginess.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- Prepare the crust by mixing graham cracker crumbs with melted butter and press it into the bottom of a springform pan.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add in the sugar and mix until combined.
- Add the crushed pineapple, shredded coconut, eggs, vanilla extract, and sour cream. Blend until smooth.
- Pour the cream cheese mixture over the crust in the pan.
Baking & Cooling
- Bake for 55-60 minutes until set; the edges should be firm, and the center should retain a slight jiggle.
- Allow the cheesecake to cool at room temperature.
- Refrigerate for at least four hours before serving.
Serving
- Slice and enjoy your chilled cheesecake, optionally paired with fresh fruit, whipped cream, or caramel.
Notes
Make sure cream cheese is at room temperature to avoid lumps. Allow full cooling and chilling for best texture and flavor.