Description
A luscious cheesecake blending rich creaminess with tropical pineapple and coconut flavors, perfect for summer gatherings.
Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup unsweetened shredded coconut
- ½ cup sugar
- ½ cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 2 cups whipped cream
Instructions
- Preheat the oven to 350°F (175°C).
- Make the crust by mixing graham crackers, shredded coconut, sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Allow to cool.
- Prepare the filling: beat cream cheese with sugar and vanilla until smooth.
- Add the drained crushed pineapple, folding gently.
- Incorporate the whipped cream until just combined.
- Assemble the cheesecake by pouring the filling over the cooled crust.
- Chill for at least 4 hours, or overnight if possible.
- Serve and enjoy your cheesecake chilled.
Notes
Can be made a day in advance for better flavor. Avoid overmixing the filling to maintain light texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 21g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg