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Coconut Pineapple Cheesecake

Luscious Coconut Pineapple Cheesecake: A Tropical Escape

This Coconut Pineapple Cheesecake is a delightful dessert that fuses tropical flavors with creamy richness, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Can substitute with digestive biscuits or gluten-free crumbs
  • 0.5 cups Butter Coconut oil can be used for a dairy-free option
  • 0.5 cups Sugar Brown sugar can give a deeper flavor
For the Filling
  • 16 oz Cream Cheese No substitutions for best results
  • 14 oz Sweetened Condensed Milk For a lighter version, use DIY alternative with whole milk and sugar
  • 2 cups Pineapple Canned or fresh, simmer fresh to deactivate bromelain
  • 1 cup Shredded Coconut Can substitute with finely chopped nuts
  • 3 large Eggs Ensure they're fully incorporated to avoid cracks
For the Topping
  • 1 cup Whipped Cream Coconut whipped cream is a great dairy-free substitute
  • 1 cup Fresh Pineapple Chunks

Equipment

  • Mixing Bowl
  • 9-inch springform pan
  • Oven

Method
 

Step-by-Step Instructions for Coconut Pineapple Cheesecake
  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar, stirring until they form a moist mixture. Press this mixture into the bottom of a 9-inch springform pan and bake for 10 minutes, then cool completely.
  3. In a large mixing bowl, beat the cream cheese until smooth. Gradually add sweetened condensed milk, then incorporate the eggs, crushed pineapple, and shredded coconut, blending thoroughly.
  4. Pour the filling into the cooled crust and bake for about 1 hour, until edges are set and center is slightly jiggly.
  5. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
  6. Release the sides of the springform pan and top the cheesecake with a generous layer of whipped cream and fresh pineapple chunks.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 600IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Mix ingredients until just combined to prevent air bubbles that can cause cracks during baking. Refrigerate the cheesecake overnight for the best flavor.

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