Description
Indulge in the tropical flavors of this Coconut Pineapple Cheesecake Dessert. Creamy cheesecake with a hint of coconut and bursts of sweet pineapple, all in a buttery graham cracker crust. A perfect treat for any occasion!
Ingredients
Scale
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/2 cup shredded sweetened coconut
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup crushed pineapple, drained
Topping and Garnish:
- 1/2 cup shredded sweetened coconut (for topping)
- Pineapple slices or chunks for garnish
Instructions
- Preheat Oven: Preheat oven to 325°F.
- Prepare Crust: Mix graham cracker crumbs, shredded coconut, sugar, and melted butter. Press into a 9-inch springform pan.
- Make Filling: Beat cream cheese and sugar, add eggs one at a time. Stir in vanilla, sour cream, and fold in crushed pineapple.
- Bake: Pour filling over crust, bake for 50-55 minutes until nearly set.
- Chill: Cool, then refrigerate for at least 4 hours.
- Finish: Sprinkle coconut on top, garnish with pineapple.
Notes
- Use fresh pineapple for extra freshness.
- Add a tablespoon of rum for a tropical twist.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 100 mg
