If you’re a fan of tropical flavors and creamy desserts, this Pineapple Cheesecake with Toasted Coconut and Pecans is a must-try! With a buttery graham cracker crust, rich and smooth cheesecake filling, and a delightful topping of juicy pineapple chunks, crunchy pecans, and golden toasted coconut, this dessert is a perfect balance of sweetness and texture. Whether you’re making it for a special occasion or just to satisfy your sweet tooth, this cheesecake will impress everyone at the table. Serve it chilled for a refreshing and decadent treat!
Pineapple Cheesecake Recipe
Ingredients:
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
For the cheesecake filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup crushed pineapple, drained
For the topping:
- 1 cup pineapple chunks
- 1/2 cup shredded coconut, toasted
- 1/2 cup chopped pecans
- 1/2 cup white chocolate drizzle (optional)
Instructions:
- Prepare the crust:
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, melted butter, and sugar.
- Press into a 9-inch springform pan and bake for 10 minutes. Let cool.
- Make the cheesecake filling:
- Beat cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well.
- Stir in crushed pineapple.
- Pour over crust and bake for 40-45 minutes or until set.
- Let cool completely, then refrigerate for at least 4 hours.
- Add the topping:
- Arrange pineapple chunks on top.
- Sprinkle with toasted coconut and pecans.
- Drizzle with melted white chocolate if desired.
- Serve & Enjoy!
Would you like a no-bake version of this cheesecake?