Description
This Coconut Pineapple Cheesecake Dessert is a tropical delight perfect for those craving a sweet, creamy treat with a hint of island flavor. Featuring a rich graham cracker crust, a luscious cream cheese and sour cream filling blended with crushed pineapple, and topped with whipped cream and toasted shredded coconut, this cheesecake brings a refreshing fun twist to a classic dessert. Garnished optionally with fresh pineapple slices, it’s ideal for gatherings, celebrations, or simply treating yourself to a taste of the tropics.
Ingredients
Scale
Crust
- 1 graham cracker crust (9-inch)
Filling
- 16 oz full-fat cream cheese, softened
- 1 cup sour cream
- 1 cup crushed pineapple, drained
Topping
- 1 cup whipped cream
- ¼ cup toasted shredded coconut
- Fresh pineapple slices (optional, for garnish)
Instructions
- Prepare the crust: Begin with a pre-made 9-inch graham cracker crust placed in a springform pan or pie dish. This will form the base of your cheesecake.
- Make the filling: In a large mixing bowl, combine the softened full-fat cream cheese and sour cream. Beat them together using an electric mixer until the mixture is smooth and creamy. Gently fold in the drained crushed pineapple until evenly distributed.
- Bake the cheesecake: Pour the cream cheese and pineapple mixture into the prepared graham cracker crust, spreading it evenly. Bake in a preheated oven at 325°F (163°C) for approximately 1 hour and 10 minutes until the center is set but still slightly jiggly. Avoid overbaking to keep it creamy.
- Cool and chill: Once baked, remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set and develop flavor.
- Add the toppings: Before serving, spread a generous layer of whipped cream over the chilled cheesecake. Sprinkle the toasted shredded coconut evenly over the whipped cream for added texture and flavor.
- Garnish and serve: If desired, embellish the dessert with fresh pineapple slices for a beautiful tropical garnish. Slice and serve chilled for a refreshing, creamy tropical cheesecake experience.
Notes
- Ensure the crushed pineapple is well drained to maintain the cheesecake’s texture.
- Use full-fat cream cheese for the best creamy texture and flavor.
- To toast shredded coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes or until golden, stirring occasionally.
- The cheesecake benefits from chilling overnight to fully set and enhance flavors.
- Fresh pineapple slices as garnish add a nice aesthetic and fresh flavor but are optional.
