Pineapple Coconut Cheesecake
Indulge in a slice of tropical paradise with this Pineapple Coconut Cheesecake, a luscious dessert that perfectly blends creamy decadence with tropical flavors. Featuring a buttery graham cracker crust, the velvety-smooth cheesecake filling is infused with creamy coconut milk, sweet shredded coconut, and juicy crushed pineapple for a unique flavor profile that will transport your taste buds to the islands. Baked to perfection in a water bath for a crack-free finish, this cheesecake is topped with optional whipped cream, toasted coconut flakes, and fresh pineapple slices for a stunning presentation. Ideal for special occasions or simply treating yourself, this show-stopping dessert is as eye-catching as it is delicious. With just 20 minutes of prep time, it's an achievable masterpiece that's sure to impress!
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Recipe Information
Ingredients
- 1.5 cups (crumbs) graham crackers
- 6 tablespoons (melted) unsalted butter
- 2 tablespoons granulated sugar (for crust)
- 24 ounces cream cheese (softened)
- 1 cup granulated sugar (for filling)
- 3 large eggs
- 1 cup sour cream
- 0.5 cup coconut milk (full fat)
- 1 cup pineapple (crushed, drained)
- 1 teaspoon vanilla extract
- 0.5 cup shredded coconut (sweetened)
- As desired whipped cream (optional, for garnish)
- As desired toasted coconut flakes (optional, for garnish)
- As desired pineapple slices or chunks (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Prepare a 9-inch springform pan by greasing the sides and bottom. Wrap the outside of the pan securely with aluminum foil to prevent water from seeping in during the water bath.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture into the bottom of the prepared springform pan to form an even crust. Use the back of a spoon or the bottom of a measuring cup to press it down firmly. Bake in the preheated oven for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the sour cream, coconut milk, and vanilla extract until fully combined.
Fold in the drained crushed pineapple and shredded coconut by hand to evenly distribute them throughout the mixture.
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan to create a water bath. This helps prevent cracks in the cheesecake.
Bake in the center of the preheated oven for 50-60 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes.
Remove the cheesecake from the water bath and discard the foil. Let it cool to room temperature, then cover tightly and refrigerate for at least 6 hours or overnight to set.
Before serving, garnish with whipped cream, toasted coconut flakes, and pineapple slices or chunks, if desired.
Slice, serve, and enjoy your Pineapple Coconut Cheesecake!
Nutrition Facts
Calories |
5878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 446.5 g | 572% | |
| Saturated Fat | 271.0 g | 1355% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 1627 mg | 542% | |
| Sodium | 3037 mg | 132% | |
| Total Carbohydrate | 437.9 g | 159% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 363.8 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1202 mg | 92% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1846 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.
