Coconut Pineapple Cheesecake
A delightful dessert that combines creamy texture with tropical flavors of coconut and pineapple, perfect for summer gatherings or special occasions.
Servings: 12 servings
Calories: 320kcal
Ingredients
For the crust
- 1.5 cups graham cracker crumbs These golden, crunchy crumbs will form a robust base.
For the filling
- 24 oz cream cheese, softened This luscious cheese acts as the heart of your cheesecake.
- 1 cup sugar Adds a touch of sweetness to balance the flavors.
- 1 cup crushed pineapple, drained Offers bursts of tropical sweetness.
- 1 cup coconut cream Infuses the cheesecake with a decadent, aromatic essence.
- 3 large eggs Provides structure to the cake.
- 1 teaspoon vanilla extract Brings warmth and complexity to the flavor.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs with melted butter until they resemble wet sand. Press this mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the drained crushed pineapple, coconut cream, eggs, and vanilla extract to the creamy mixture. Mix well.
- Carefully pour the filling over the crust in the springform pan and ensure it is evenly distributed.
Baking
- Bake for 50-60 minutes until the center is set but still slightly jiggly.
- Let the cheesecake cool at room temperature, then transfer to the refrigerator and chill for at least 4 hours before serving.
Notes
Ensure your cream cheese is at room temperature for smooth mixing. Drain the crushed pineapple well to prevent a soggy crust. Allow the cheesecake to cool slowly to maintain a creamy texture.