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Tropical Pineapple Cheesecake

A tropical dessert combining creamy cheesecake with juicy pineapple and toasted coconut, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours
Servings: 12 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust ingredients
  • 1.5 cups graham cracker crumbs
  • 0.25 cups melted butter
  • 2 tablespoons sugar
Filling ingredients
  • 3 packages (8 oz) cream cheese, softened
  • 1 cups sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cups crushed pineapple, drained Can substitute with fresh pineapple.
  • 0.5 cups sour cream
  • 0.25 cups shredded coconut, toasted For topping.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan to create the crust.
  3. In a large mixing bowl, beat cream cheese until smooth.
  4. Gradually add 1 cup sugar and vanilla extract, beating until well combined.
  5. Beat in eggs one at a time, mixing thoroughly after each addition.
  6. Fold in the crushed pineapple and sour cream until the mixture is evenly incorporated.
  7. Pour the filling over the prepared crust in the springform pan.
Baking
  1. Bake for 55-60 minutes, or until the center is nearly set but still slightly jiggly.
  2. Turn off the oven and leave the cheesecake inside for an hour to help prevent cracking.
  3. Remove from the oven and let cool completely at room temperature.
  4. Refrigerate the cheesecake for at least 4 hours or overnight.
Serving
  1. Before serving, sprinkle shredded toasted coconut on top for added crunch.

Notes

For best results, use room temperature ingredients. Allow cheesecake to cool gradually in the oven to prevent cracks. Can be garnished with whipped cream, fresh pineapple, or mint leaves.