Coconut Pineapple Cheese Cake
Indulge in a slice of tropical bliss with this Coconut Pineapple Cheesecake, a creamy, dreamy dessert that combines the rich decadence of cheesecake with the sunny flavors of the tropics. Featuring a buttery graham cracker crust, a luscious cream cheese filling infused with coconut cream, bright lime zest, and sweet crushed pineapple, this cheesecake is a show-stopper. Baked to silky perfection, it’s topped with optional shredded coconut or whipped cream for an irresistible finish. Perfect for summer gatherings or to brighten any occasion, this recipe is a tropical escape in every bite. With straightforward preparation and an impressive payoff, this Coconut Pineapple Cheesecake ensures you’ll have a dessert that’s as stunning as it is delicious!
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 75 grams Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 500 grams Cream cheese, softened
- 150 grams Granulated sugar (for filling)
- 120 milliliters Coconut cream
- 150 grams Crushed pineapple (drained)
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Lime zest
- 50 grams Shredded coconut (optional, for topping)
- as desired Whipped cream (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing the sides and bottom. You can also line the bottom with parchment paper for easier removal.
In a food processor, pulse the graham crackers into fine crumbs. Transfer to a medium bowl and mix with melted butter and 2 tablespoons of granulated sugar until the mixture resembles wet sand.
Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan to form the crust. Set aside while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and 150 grams of granulated sugar using an electric mixer on medium speed until smooth and creamy.
Add the coconut cream, drained crushed pineapple, and vanilla extract to the cream cheese mixture, beating until fully combined.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the lime zest for a hint of freshness.
Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula.
Bake the cheesecake in the preheated oven for approximately 50–60 minutes, or until the edges are set and the center has a slight jiggle when gently shaken.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for about 1 hour to prevent cracking.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for best results.
Before serving, optionally sprinkle shredded coconut on top or garnish with whipped cream for added flavor and presentation. Slice and enjoy your tropical Coconut Pineapple Cheesecake!
Nutrition Facts
Calories |
5068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 344.8 g | 442% | |
| Saturated Fat | 203.3 g | 1017% | |
| Polyunsaturated Fat | 15.3 g | ||
| Cholesterol | 1290 mg | 430% | |
| Sodium | 2686 mg | 117% | |
| Total Carbohydrate | 448.1 g | 163% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 356.3 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 703 mg | 54% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1369 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
