Description
A tropical cheesecake that combines the creamy richness of cream cheese with the refreshing flavors of coconut and pineapple.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsweetened shredded coconut
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup crushed pineapple, drained
- 1 cup sour cream
- 1/4 cup shredded coconut for topping
Instructions
- Preheat the oven to 325°F (163°C) and grease the springform pan.
- Mix the graham cracker crumbs, shredded coconut, 1/2 cup sugar, and melted butter in a bowl.
- Press the mixture into the bottom of the springform pan.
- Beat the cream cheese in a large mixing bowl until smooth, then add 1 cup sugar and vanilla, mixing well.
- Add the eggs one at a time, mixing on low just until combined.
- Fold in the drained crushed pineapple and sour cream gently.
- Pour the creamy filling over the crust in the springform pan.
- Bake for 60–70 minutes or until the center is mostly set.
- Cool to room temperature, then chill in the fridge for at least 4 hours.
- Sprinkle the top with shredded coconut before serving.
Notes
For best flavor, chill overnight. Use room temperature ingredients for a smoother mixture.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg