Pineapple Coconut Cheesecake

I don’t know who thought of combining pineapple and coconuts together, but here’s a big thank you from cheesecakes lovers from around the world.  Without you we probably wouldn’t have this marvelous Pineapple Coconut Cheesecake Recipe.

  Printer friendly version.

Pineapple Coconut Cheesecake The Ingreidents Crust Ingredients: 1 1/3 cups graham cracker crumbs 1/4 cup butter or margarine, melted 2 tablespoons granulated sugar Filling Ingredients: 1 cup granulated sugar 4 (8-ounce) packages cream cheese, softened 4 large eggs 1 cup sour cream 1 cup sweetened flaked coconut 1 (20-ounce) can crushed pineapple in juice, well-drained Topping Ingredients: 1/2 cup toasted flaked coconut 1 teaspoon grated orange peel

The Directions

Preheat oven to 325°F. Stir together all crust ingredients in small bowl.  Press crumb mixture evenly on bottom of 9-inch springform pan.  A little oil on your fingers helps to keep the crust from sticking to your fingers. Bake 10 minutes then let cool.

Combine 1 cup sugar and cream cheese in large mixer bowl.  Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes).  Continue beating, adding eggs one at a time and beating well after each addition (1 minute).  Add sour cream, 1 cup coconut and drained pineapple.  Continue beating, scraping bowl often, until well mixed (1 minute).

Spoon cream cheese mixture into prepared crust.  Bake for 70 to 90 minutes or until set 2-inches from edge of pan.  Sprinkle top with 1/4 cup toasted coconut.  Turn off oven and leave cheesecake in oven 2 hours.

Loosen sides of cheesecake from pan by running knife around inside of pan.  Cover and refrigerate 8 hours or overnight. 

Sprinkle with remaining toasted coconut and orange peel.  Serve Your Pineapple Coconut Cheesecake Recipe.

To help your cheesecake come out just right, check out these cheesecake baking tips.