Coconut Pineapple Cheesecake
A delicious cheesecake with a tropical twist, featuring a graham cracker crust, cream cheese filling, and topped with whipped cream and toasted coconut.
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
- Oven
Notes
- Make sure to drain the crushed pineapple well to avoid a soggy cheesecake.
- For best results, use room temperature cream cheese.
- This cheesecake can be made a day in advance for convenience.