Coconut Pineapple Cheesecake

Coconut Pineapple Cheesecake

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Why You’ll Love This Coconut Pineapple Cheesecake

  • Make-Ahead Friendly: Perfect for entertaining, as it tastes even better the next day.
  • Tropical Flavor Explosion: The creamy coconut pairs perfectly with the tangy pineapple for a refreshing treat.
  • Rich and Creamy Texture: The cheesecake is luxuriously smooth with a perfect graham cracker crust.
  • Show-Stopping Dessert: It’s beautiful, with a golden topping of pineapple and a sprinkle of toasted coconut.

Tools You’ll Need

  • Saucepan
  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or hand mixer
  • Baking sheet
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Coconut Pineapple Cheesecake

Coconut Pineapple Cheesecake

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  • Author: 7xeu5
  • Total Time: 5 hours 20 minutes
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Description

There’s something irresistibly tropical about the combination of coconut and pineapple, making this Coconut Pineapple Cheesecake a true delight! Whether you’re planning a summer party, a festive celebration, or simply indulging your sweet tooth, this creamy, dreamy dessert is sure to impress. Plus, it’s easy to make and will transport your taste buds straight to paradise.

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Ingredients

Scale

Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup melted butter
  • 1/4 cup granulated sugar

Filling:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup coconut cream (not coconut milk)
  • 1 teaspoon vanilla extract

Topping:

  • 1 1/2 cups crushed pineapple, drained
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 cup toasted coconut flakes

Instructions

Step 1: Prepare the Crust

  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine graham cracker crumbs, shredded coconut, melted butter, and sugar. Mix until well combined.
  3. Press the mixture evenly into the bottom of a 9-inch springform pan.
  4. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Filling

  1. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
  2. Add the eggs, one at a time, mixing well after each addition.
  3. Stir in the coconut cream and vanilla extract until fully combined.
  4. Pour the filling over the prepared crust and smooth the top.

Step 3: Bake the Cheesecake

  1. Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the center is slightly jiggly but the edges are set.
  2. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
  3. Once cooled, refrigerate for at least 4 hours or overnight for best results.

Step 4: Prepare the Topping

  1. In a small saucepan, combine the drained crushed pineapple, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened.
  2. Let the pineapple mixture cool completely.
  3. Spread the pineapple topping over the chilled cheesecake and sprinkle with toasted coconut flakes.

Step 5: Serve and Enjoy

  1. Carefully remove the cheesecake from the springform pan, slice, and serve. Each bite is a tropical dream!

Notes

  • Room Temperature Ingredients: Ensure cream cheese, eggs, and coconut cream are at room temperature for a smooth filling.
  • Avoid Overmixing: Overmixing can add too much air to the batter, causing cracks.
  • Use a Water Bath: Place a pan of hot water on the rack below the cheesecake to create steam and prevent cracking.
  • Prep Time: 20 minutes
  • Chilling Time: 4 hours
  • Cook Time: 1 hour
  • Cuisine: American

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Storage Instructions

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • You can also freeze slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. Thaw in the refrigerator before serving.

Frequently Asked Questions (FAQ)

Q1: Can I use canned coconut milk instead of coconut cream?
A: Coconut cream is thicker and richer, which works best for this recipe. If you only have coconut milk, refrigerate it and scoop out the thick cream from the top.

Q2: Can I make this cheesecake gluten-free?
A: Absolutely! Use gluten-free graham crackers for the crust.

Q3: Can I skip the pineapple topping?
A: Yes! You can replace it with fresh fruit, mango puree, or even a drizzle of chocolate sauce.

Conclusion: A Slice of Tropical Heaven

This Coconut Pineapple Cheesecake is a luscious blend of tropical flavors that will brighten any occasion. With its creamy filling, tangy pineapple topping, and crunchy coconut crust, it’s a dessert that’s guaranteed to wow. Try it out and enjoy a little taste of paradise!

Did you make this recipe? Share your photos and tag us on social media! We’d love to see your creations.

Preparation Time: 20 minutes
Cooking Time: 1 hour
Chilling Time: 4 hours

Nutritional Information (per slice)
Calories: 380
Protein: 6g
Carbohydrates: 36g
Fat: 24g
Fiber: 2g

Enjoy this delightful cheesecake with friends and family—it’s a dessert worth savoring!

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