Description
Indulge in this luscious Coconut Pineapple Cheesecake, a tropical dessert combining creamy full-fat cream cheese and sour cream with sweet crushed pineapple, nestled in a graham cracker crust. Finished with a light whipped cream topping, toasted shredded coconut, and optional fresh pineapple slices for a refreshing, island-inspired treat that’s perfect for any occasion.
Ingredients
Scale
Cheesecake Base
- 1 1/2 cups graham cracker crumbs (for the crust)
- 1/4 cup unsalted butter, melted (to bind crust)
Cheesecake Filling
- 24 oz full-fat cream cheese, softened
- 1 cup sour cream
- 1 cup crushed pineapple, drained
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
Topping and Garnish
- 1 cup whipped cream
- 1/2 cup toasted shredded coconut
- Fresh pineapple slices (optional, for garnish)
Instructions
- Prepare the crust. In a bowl, mix graham cracker crumbs with melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Refrigerate while preparing the filling.
- Make the cheesecake filling. In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Add sugar and continue beating until creamy. Mix in the sour cream, vanilla extract, and eggs, one at a time, blending well after each addition. Gently fold in the drained crushed pineapple.
- Assemble and bake. Pour the cheesecake filling over the chilled crust and spread evenly. Bake in a preheated oven at 325°F (163°C) for about 70 minutes, or until the center is almost set but still slightly jiggly. Avoid overbaking to ensure a creamy texture.
- Cool and chill. Turn off the oven and slightly crack the door open; let the cheesecake cool inside for 1 hour. Then remove and refrigerate for at least 4 hours or overnight to fully set.
- Prepare the topping. Before serving, spread a layer of whipped cream evenly over the chilled cheesecake.
- Garnish. Sprinkle the toasted shredded coconut generously over the whipped cream for texture and flavor. Optionally, adorn with fresh pineapple slices for a vibrant tropical appearance.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter.
- Drain crushed pineapple well to prevent excess moisture in the cheesecake.
- Use full-fat cream cheese for the best creamy texture and rich flavor.
- Toast shredded coconut lightly in a dry skillet over medium heat until golden brown, stirring frequently to avoid burning.
- Allow the cheesecake to chill thoroughly; this improves slicing and texture.
- For a gluten-free option, substitute the graham cracker crust with gluten-free crackers or nuts.
