Hawaiian Cheesecake
Indulge in the tropical flavors of paradise with this irresistible Hawaiian Cheesecake! Featuring a buttery graham cracker crust and a luscious cream cheese filling infused with sweet crushed pineapple and shredded coconut, this dessert is the ultimate blend of creamy decadence and fruity freshness. Topped with optional whipped cream and toasted coconut for an extra dose of island-inspired charm, it’s the perfect crowd-pleaser for any gathering. With just 20 minutes of prep time and simple, pantry-friendly ingredients, this cheesecake offers an exotic twist on a classic dessert that’s easy to prepare and impossible to resist. Whether served as a show-stopping finale to a dinner party or a sweet escape for your weekday treat, this tropical cheesecake will transport your taste buds straight to Hawaii!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 0.5 cups Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cups Granulated sugar
- 3 large Eggs
- 1 teaspoons Vanilla extract
- 1 cups Crushed pineapple, drained
- 0.75 cups Shredded coconut
- Whipped cream (optional, for garnish)
- Toasted coconut (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
In a medium bowl, mix the graham cracker crumbs, 0.25 cups of granulated sugar, and melted butter until combined. Press the mixture into the bottom of the springform pan to form an even crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and 1 cup of granulated sugar together with an electric mixer on medium speed until smooth and creamy.
Add the eggs to the cream cheese mixture, one at a time, beating well after each addition. Mix in the vanilla extract.
Fold the drained crushed pineapple and shredded coconut into the cream cheese mixture until evenly distributed.
Pour the cream cheese filling over the prepared crust in the springform pan. Smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and the top is slightly golden. Turn off the oven, prop open the door slightly, and let the cheesecake cool inside the oven for 1 hour.
Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
Before serving, garnish with whipped cream and toasted coconut if desired. Slice and enjoy!
Nutrition Facts
Calories |
5898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 419.6 g | 538% | |
| Saturated Fat | 259.1 g | 1296% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1585 mg | 528% | |
| Sodium | 3548 mg | 154% | |
| Total Carbohydrate | 488.5 g | 178% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 358.7 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 942 mg | 72% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1843 mg | 39% | |
*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.
