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Coconut Pineapple Cheesecake

Irresistible Coconut Pineapple Cheesecake for Tropical Bliss

This Coconut Pineapple Cheesecake blends tropical flavors for a delightful dessert that's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 1 hour 30 minutes
Total Time 3 hours
Servings: 8 slices
Course: Desserts
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups crushed graham crackers can substitute with crushed digestive biscuits or gluten-free option
  • 0.5 cups melted butter
For the Filling
  • 16 ounces cream cheese use full-fat for best results
  • 1 cups sweetened condensed milk can substitute with coconut condensed milk for a dairy-free version
  • 2 large eggs ensure they are at room temperature
  • 1 cups crushed pineapple use fresh cooked or thoroughly drained frozen pineapple
  • 1 cups shredded coconut unsweetened coconut can be used for a less sweet profile
  • 1 teaspoon vanilla extract pure vanilla extract for more intense flavor
Optional Toppings
  • 1 cups whipped cream for serving
  • 0.5 cups toasted coconut for garnish
  • 1 cups fresh fruit slices of fresh pineapple or berries

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers with melted butter until well blended. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
  2. In a large mixing bowl, beat cream cheese until smooth. Gradually add sweetened condensed milk, mixing well. Incorporate eggs one at a time, followed by crushed pineapple, shredded coconut, and vanilla extract. Stir until smooth.
  3. Pour the filling over the cooled crust and smooth the top. Bake for 50-60 minutes until the center is set but slightly jiggly. Turn off the oven and crack the door to cool gradually.
  4. Allow the cheesecake to cool in the oven for about 1 hour, then at room temperature for 30 minutes. Cover and refrigerate for at least 4 hours or overnight.
  5. Remove from the springform pan, top with additional crushed pineapple, toasted coconut, and whipped cream. Slice and serve chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 250mgPotassium: 130mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

For best results, prepare the cheesecake a day in advance to allow flavors to meld. Experiment with toppings for unique presentations.

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