Go Back
Coconut Pineapple Cheesecake recipe image 1
Print Recipe Save it for later

Coconut Pineapple Cheesecake

A deliciously creamy cheesecake with a tropical twist of coconut and pineapple, perfect for any occasion.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Coconut, Pineapple
Servings: 8 servings

Ingredients

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsweetened shredded coconut
  • ½ cup butter melted
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup crushed pineapple drained
  • Whipped cream for topping
  • Toasted coconut for garnish

Instructions

  • Preheat the oven to 325°F (163°C).
  • In a bowl, combine graham cracker crumbs, shredded coconut, and melted butter; press into the bottom of a springform pan.
  • In a mixing bowl, beat cream cheese and sugar until smooth; add eggs one at a time, mixing well after each addition.
  • Stir in vanilla extract and crushed pineapple until incorporated.
  • Pour the cream cheese mixture over the crust in the springform pan.
  • Bake for 55-60 minutes, or until the center is set and edges are lightly golden.
  • Allow cheesecake to cool, then refrigerate for at least 4 hours.
  • Serve topped with whipped cream and toasted coconut.

Equipment

  • Springform pan
  • Mixing Bowl

Notes

  • Make sure to drain the crushed pineapple well to avoid a soggy crust.
  • For a richer flavor, use full-fat cream cheese.
  • Let the cheesecake cool completely before refrigerating.