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a creamy coconut pineapple cheesecake topped with shredded coconut in a wide horizontal shot, on a white cake stand with a slice removed, bright natural light, shallow depth of field, landscape orientation

Creamy Coconut Pineapple Delight

A baked cheesecake with a tropical coconut fragrance and a sweet pineapple swirl. Finished with a graham cracker crust with coconut.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup shredded coconut
  • 0.5 cup butter melted
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 3 eggs
  • 1 cup crushed pineapple drained
  • 0.5 cup coconut cream

Method
 

  1. Mix the graham crumbs, coconut, and melted butter, press into a springform pan, and chill while you make the filling.
  2. Beat the cream cheese and sugar until smooth, then add the eggs one at a time.
  3. Fold in the drained pineapple and coconut cream, then pour over the crust.
  4. Bake at 325 degrees F for 50-55 minutes until the center is just set.
  5. Cool completely, then refrigerate at least 4 hours before slicing.

Notes

Cracks happen; a smear of whipped cream on top hides everything.