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Coconut Pineapple Cheesecake

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A tropical twist on classic cheesecake this Coconut Pineapple Cheesecake features a toasted coconut crust, creamy pineapple-infused filling, and a smooth, luscious texture that’s both rich and refreshing.

Ingredients

1 ½ cups graham cracker crumbs

½ cup sweetened shredded coconut (lightly toasted)

6 tablespoons 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 teaspoons coconut extract

1 teaspoon vanilla extract

1 cup sweetened shredded coconut

½ cup toasted shredded coconut (for topping, optional)

Fresh pineapple pieces and whipped cream (optional for garnish)

Instructions

  1. Preheat oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
  2. Combine graham cracker crumbs, toasted coconut, ¼ cup sugar, and melted butter in a bowl. Press mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then cool while preparing the filling.
  3. In a large bowl, beat softened cream cheese until smooth. Add 1½ cups sugar and flour; mix until combined. Beat in eggs one at a time on low speed, just until incorporated.
  4. Mix in sour cream, coconut extract, and vanilla extract until smooth. Fold in drained pineapple and 1 cup shredded coconut.
  5. Pour filling over cooled crust. Place springform pan in a larger roasting pan and pour in 1 inch of hot water to create a water bath.
  6. Bake 60–70 minutes, until the center is set but slightly jiggly. Turn off oven and let cheesecake rest inside with the door cracked open for 1 hour.
  7. Remove from oven, cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  8. Top with toasted coconut, whipped cream, and pineapple pieces before serving, if desired.

Notes

For a stronger coconut flavor, add toasted coconut directly into the filling.

Use a macadamia nut crust instead of graham crackers for a tropical twist.

Substitute part of the cream cheese with Greek yogurt for a lighter texture.

To prevent cracks, avoid overmixing and cool the cheesecake gradually.

Freeze slices individually for up to 2 months for easy desserts later.

Nutrition

Find it online: https://justsosavory.com/coconut-pineapple-cheesecake/