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a tropical cheesecake topped with toasted coconut and pineapple in a wide horizontal shot, a paper umbrella on the side, set on a bright table with palm shadows, sunny natural light, shallow depth of field, landscape orientation

Pina Colada Sour Cream Cheesecake

Creamy sour cream and crushed pineapple give the dessert a tropical cheesecake flavor.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Press the crumb mixture into a pan and chill.
  2. Beat the cream cheese, sugar, and sour cream until smooth.
  3. Fold in the drained pineapple and half the coconut, then add the eggs.
  4. Pour over the crust and bake at 325F for 65 minutes.
  5. Cool, then chill at least 4 hours.
  6. Top with toasted coconut before serving.

Notes

Toast the coconut topping for extra flavor.