Description
This Coconut Pineapple Cheesecake is a tropical delight that combines a creamy, rich cheesecake filling with the sweet flavors of coconut and pineapple. Featuring a buttery graham cracker crust, shredded coconut, and crushed pineapple, it’s the perfect dessert for those craving a taste of summer any time of the year. Topped with a tangy sour cream glaze and toasted coconut flakes, this cheesecake is sure to satisfy your sweet tooth with its luscious texture and exotic flair.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup shredded sweetened coconut
- 1 cup crushed pineapple, well-drained
Topping and Garnish
- 1/2 cup sour cream
- 2 tablespoons powdered sugar
- 1/2 cup toasted coconut flakes
- Pineapple slices or chunks for garnish
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix well until all crumbs are moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese together with 3/4 cup sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate air and avoid lumps. Stir in the vanilla extract and coconut milk until fully combined.
- Add coconut and pineapple: Gently fold the shredded sweetened coconut and the well-drained crushed pineapple into the cream cheese mixture. Ensure they are evenly distributed throughout the batter without overmixing.
- Assemble and bake: Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 50–55 minutes, or until the center is set but still slightly jiggles when you gently shake the pan.
- Cool the cheesecake: Once baking time is complete, turn off the oven and leave the cheesecake inside with the oven door slightly ajar. Let it cool this way for about 1 hour to gradually reduce temperature and prevent cracking.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight. This chilling time allows the cheesecake to fully set and develop deeper flavors.
- Prepare the topping: Before serving, mix the sour cream and powdered sugar together until smooth. Spread this sweetened sour cream glaze evenly over the chilled cheesecake.
- Garnish and serve: Sprinkle toasted coconut flakes over the sour cream topping and decorate with pineapple slices or chunks as desired. Slice the cheesecake and serve chilled for the best flavor and texture.
Notes
- For extra flavor, add a splash of rum extract to the cheesecake filling.
- Ensure the crushed pineapple is very well drained to prevent excess moisture and avoid a soggy cheesecake.
- This cheesecake can be prepared a day ahead; it tastes even better after chilling overnight.
