Description
A creamy, tropical fusion of coconut and pineapple with a buttery graham cracker crust. This dessert is a refreshing twist on the classic cheesecake, perfect for summer.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 6 tbsp melted unsalted butter
- 24 oz softened cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1/2 cup shredded coconut (toasted)
- 1 cup crushed pineapple (well-drained)
- 1 tbsp lemon juice
Instructions
- Preheat oven to 325F (160C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs with melted butter and press firmly into the pan bottom.
- Bake the crust for 10 minutes, then remove and let cool slightly.
- Beat cream cheese and sugar together until smooth and fluffy.
- Add eggs one at a time, mixing on low until just combined.
- Stir in sour cream, vanilla, lemon juice, toasted coconut, and drained pineapple.
- Pour filling into the crust and bake for 45-55 minutes until edges are set but center jiggles.
- Cool at room temperature for 1 hour, then refrigerate for at least 6 hours before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American/Tropical