Tropical Pineapple Cheesecake (Print)
Rich cheesecake with pineapple sweetness, sprinkled with toasted coconut and crunchy pecans.
# Ingredients:
→ Crust
01 -
½ cup melted butter
02 -
¼ cup sugar
03 -
1 ½ cups crushed graham crackers
→ Cheesecake Filling
04 -
24 oz cream cheese, softened to room temperature
05 -
1 cup sugar
06 -
3 large eggs
07 -
1 tsp vanilla extract
08 -
1 cup crushed pineapple, well drained
→ Topping
09 -
½ cup heavy cream
10 -
Pineapple chunks for decorating
11 -
½ cup sour cream
12 -
¼ cup chopped pecans
13 -
¼ cup toasted coconut flakes
# Steps:
01 -
Turn your oven on to 325°F (165°C) to preheat. Combine the cracker crumbs, sugar, and butter in a bowl until the texture looks like damp sand. Press this evenly across the base of a 9-inch springform pan. Bake it for about 8 to 10 minutes, then let it cool completely.
02 -
In a large bowl, whip the cream cheese until it’s completely smooth. Blend in the sugar and vanilla until it’s all mixed well. Beat in the eggs one by one, being gentle to keep it from overmixing. Finally, gently add the pineapple and mix until it’s incorporated.
03 -
Spread the filling carefully over the cooled crust, smoothing out the top. Bake it for 60–70 minutes in the preheated oven, or until the edges are firm but the center has a slight wobble. Take it out and let it cool down on a rack.
04 -
Pop the cheesecake into the fridge for 4 hours or leave it overnight to chill completely. Once it’s cold, stir together the sour cream and heavy cream and spread it across the top. Sprinkle on the coconut, pecans, and pineapple chunks for a finishing touch.
# Notes:
01 -
Make sure the cream cheese is fully softened for the smoothest filling.
02 -
Don’t forget to drain the pineapple well to avoid making the dessert watery.
03 -
Let the cheesecake cool slowly at room temperature to help prevent cracks.