Coconut Pineapple Cheesecake

I love how this Coconut Pineapple Cheesecake combines the tropical sweetness of pineapple with the creamy richness of cheesecake. The toasted coconut crust adds a buttery crunch that perfectly complements the smooth, luscious filling it’s like a vacation in dessert form.

Why You’ll Love This Recipe

I enjoy this recipe because it delivers the perfect balance between creamy and fruity. The pineapple gives a light, tangy flavor that brightens the cheesecake, while the coconut brings warmth and texture. It’s impressive enough for special occasions but easy enough for any weekend baking session.

Ingredients

1 ½ cups graham cracker crumbs
½ cup sweetened shredded coconut (lightly toasted)
6 tbsp unsalted butter (melted)
¼ cup granulated sugar
32 oz cream cheese (softened)
1 ½ cups granulated sugar
¼ cup all-purpose flour
4 large eggs (room temperature)
1 cup sour cream (room temperature)
1 can (20 oz) crushed pineapple (well-drained)
1 ½ tsp coconut extract
1 tsp vanilla extract
1 cup sweetened shredded coconut
½ cup sweetened shredded coconut (toasted) (optional)
Fresh pineapple pieces (optional)
Whipped cream (optional)

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. Prepare the crust
   • I preheat the oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
   • In a mixing bowl, I combine the graham cracker crumbs, toasted shredded coconut, granulated sugar, and melted butter.
   • I press the mixture firmly into the bottom (and slightly up the sides) of the pan.
   • I bake the crust for 10 minutes, then let it cool while preparing the filling.
2. Make the cheesecake filling
   • In a large bowl, I beat the softened cream cheese with an electric mixer until smooth and creamy.
   • I add the sugar and flour and mix until well incorporated.
   • I beat in the eggs, one at a time, on low speed, just until blended.
   • Then I mix in the sour cream, coconut extract, and vanilla extract.
   • Finally, I fold in the drained crushed pineapple and 1 cup of sweetened shredded coconut.
3. Assemble and bake
   • I pour the filling over the cooled crust, smoothing the top evenly.
   • I place the springform pan in a larger roasting pan and pour in about 1 inch of hot water to create a water bath (this helps prevent cracking).
   • I bake for 60–70 minutes, or until the center is just set but still slightly jiggly.
4. Cool and chill
   • I turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
   • Then I remove it from the water bath, cool to room temperature, and refrigerate for at least 4 hours or overnight.
5. Garnish and serve
   • Before serving, I top the cheesecake with toasted coconut, whipped cream, and fresh pineapple pieces if desired.

Servings and Timing

This recipe makes about 12 servings.
My average timing:

• Prep time: ~25 minutes
• Baking: ~1 hour 10 minutes
• Cooling and chilling: ~5 hours
  Total time: about 6½ hours (mostly inactive chilling time).

Variations

• I sometimes add a macadamia nut crust instead of graham crackers for a tropical twist.
• For a lighter version, I replace some of the cream cheese with Greek yogurt or Neufchâtel cheese.
• I’ve also made mini versions in muffin tins for individual servings.
• For an extra burst of flavor, I drizzle pineapple or caramel sauce on top before serving.
• If I want a stronger coconut flavor, I add toasted coconut flakes directly into the filling.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days.
For longer storage, I wrap slices individually in plastic wrap and freeze them for up to 2 months. When ready to serve, I thaw overnight in the fridge. Cheesecake is best served chilled and does not need reheating.

FAQs

1. Can I make this cheesecake without a water bath?

Yes — I sometimes bake it without one, but I lower the oven temperature to 300°F and watch carefully to prevent cracking.

2. Can I use low-fat cream cheese?

Yes, though the texture will be slightly lighter and less rich. I prefer using full-fat for the creamiest result.

3. How do I prevent cracks on top?

Avoid overmixing the batter and don’t open the oven door while baking. Cooling gradually also helps.

4. Can I use fresh pineapple instead of canned?

Yes, just make sure it’s finely chopped and very well-drained, or the excess liquid can affect texture.

5. What if I don’t have coconut extract?

I use vanilla extract alone, or I add a little extra shredded coconut for flavor.

6. Can I skip the coconut in the crust?

You can, but I think it adds great flavor and texture. Substitute extra graham crumbs if skipping it.

7. How long should I chill it before serving?

At least 4 hours, but overnight is best for a fully set and flavorful cheesecake.

8. Can I use a store-bought crust?

Yes — a pre-made 9-inch graham cracker crust works fine, though you might have extra filling.

9. What’s the best way to cut clean slices?

I use a sharp knife dipped in hot water and wiped clean between each slice.

10. Can I add toppings other than coconut and pineapple?

Definitely! I sometimes top it with mango slices, passionfruit pulp, or caramel drizzle for variety.

Conclusion

This Coconut Pineapple Cheesecake is one of my favorite tropical-inspired desserts. The creamy texture, sweet pineapple bursts, and toasty coconut flavor make it irresistible. I love how it feels decadent yet refreshing, and it’s always a crowd-pleaser whenever I make it.

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