🥥🍍 Tropical Coconut Pineapple Cheesecake – Creamy, Dreamy Island Bliss in Every Slice! 🌴🍰
This luscious cheesecake blends sweet pineapple and coconut in a creamy, golden tropical dessert delight!
📝 Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup shredded sweetened coconut
¼ cup granulated sugar
6 tbsp unsalted butter, melted
For the Filling:
16 oz cream cheese, softened
¾ cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup crushed pineapple, well-drained
½ cup coconut milk (full-fat, canned)
For the Topping (Optional but YUM):
½ cup crushed pineapple (well-drained)
¼ cup shredded coconut (toasted, optional)
Whipped cream, for garnish
👩🍳 Directions:
1. Prepare the Crust:
Preheat oven to 325°F (165°C).
In a bowl, mix graham crumbs, sugar, shredded coconut, and melted butter until evenly moistened.
Press firmly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes. Let cool slightly.
2. Make the Filling:
Beat softened cream cheese and sugar until smooth and fluffy.
Add eggs one at a time, beating after each addition.
Mix in vanilla, coconut milk, and crushed pineapple until smooth.
3. Bake the Cheesecake:
Pour filling over the crust. Smooth the top.
Bake for 50–60 minutes, or until the center is set but slightly jiggly.
Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.
4. Chill:
Refrigerate at least 4 hours or overnight for best texture.
5. Add the Tropical Topping:
Before serving, top with extra crushed pineapple and toasted coconut.
Add whipped cream swirls if desired. Slice & enjoy the island vibes!
⏱️ Prep Time: 20 mins (plus chill time)
🔥 Calories: ~420 kcal per slice
💡 Tips:
Drain the pineapple well to avoid a soggy filling.
Toast coconut flakes in a dry skillet for extra flavor and crunch.
Add a splash of lime zest for a zingy tropical kick!
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