Pineapple Coconut Cheesecake Recipe

Cooking Directions

• STEP 1.Preheat the oven and prepare the crust by combining graham cracker crumbs, melted butter, and sugar.
• STEP 2.Press the crust mixture into the bottom of a springform pan and bake until golden brown.
• STEP 3.In a mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.
• STEP 4.Fold in crushed pineapple and shredded coconut.
• STEP 5.Pour the cream cheese mixture over the crust and smooth the top.
• STEP 6.Bake the cheesecake until set and slightly jiggly in the center.
• STEP 7.Allow the cheesecake to cool completely before refrigerating for at least 4 hours or overnight.
• STEP 8.Serve chilled slices of the pineapple coconut cheesecake with whipped cream and toasted coconut.

Cooking Tips

• Make sure to use crushed pineapple that is well-drained to prevent excess moisture in the cheesecake.
• Toasting the coconut before sprinkling it on top adds a delicious nutty flavor.
• For a more intense coconut flavor, you can add coconut extract to the cream cheese mixture.

Storage and Serving

• Store the cheesecake in the refrigerator, covered, for up to 5 days.
• Serve chilled and garnish with additional whipped cream and toasted coconut if desired.