Introduction

This Coconut Pineapple Cheesecake is a tropical dessert delight that combines creamy cheesecake with bright pineapple and toasted coconut flavors. Perfect for a summer gathering or anytime you want a refreshing twist on a classic treat.

The image shows a single slice of pie on a white plate. The pie has three layers: the bottom layer is a crumbly brown crust, the middle layer is a thick, creamy white filling, and the top layer consists of small yellow pineapple chunks covered with toasted, light brown coconut flakes. The white plate sits on a white marbled surface. The pie slice looks moist and fresh, with the toasted coconut adding a crunchy texture on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs (about 10 full sheets)
⅓ cup granulated sugar
½ cup unsalted butter, melted
½ cup sweetened shredded coconut (optional, for extra coconut flavor)

For the Filling:

4 (8 oz) packages cream cheese, softened to room temperature
1 cup granulated sugar
1 cup sweetened condensed milk
1 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice
3 large eggs, at room temperature
1 cup crushed pineapple, well-drained (canned or homemade)
½ cup sweetened shredded coconut, lightly toasted

For the Topping:

½ cup crushed pineapple, drained (reserve juice)
2 tablespoons pineapple juice (from the can)
1 tablespoon cornstarch
1 tablespoon granulated sugar
¼ cup toasted coconut flakes (for garnish)
Maraschino cherries (optional, for decoration)

Instructions

Step 1: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside bottom and sides tightly with aluminum foil to prevent water from seeping in during the water bath.
Step 2: In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and shredded coconut if using. Mix until evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of the springform pan using the bottom of a glass or measuring cup. Bake for 8–10 minutes until lightly golden. Remove and let cool.
Step 3: Prepare a large roasting pan with 1 inch of hot water for the water bath. This helps prevent cracking and promotes even baking.
Step 4: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
Step 5: Add sugar and beat until fully incorporated. Gradually mix in sweetened condensed milk until smooth.
Step 6: Stir in vanilla extract and lemon juice. Beat just until combined.
Step 7: Add eggs one at a time, beating on low speed after each addition just until blended. Avoid overmixing to prevent cracks. Scrape down the bowl after each egg.
Step 8: Gently fold in drained crushed pineapple and toasted shredded coconut by hand using a spatula, being careful not to deflate the mixture.
Step 9: Pour the filling over the cooled crust and smooth the top with an offset spatula.
Step 10: Place the springform pan into the roasting pan with hot water. Bake for 60–75 minutes, or until edges are set but the center has a slight wobble (about 1 inch). The internal temperature should reach 150°F.
Step 11: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
Step 12: Remove the cheesecake from oven and water bath. Run a knife around the edge to loosen it but do not remove the ring. Refrigerate for at least 6 hours or overnight for best results.
Step 13: To make the topping, combine reserved pineapple juice, sugar, and cornstarch in a small saucepan. Whisk until smooth. Stir in crushed pineapple and cook over medium heat, stirring constantly, until thickened and glossy, about 5 minutes. Remove from heat and let cool completely.
Step 14: Once chilled, spread the pineapple topping evenly over the cheesecake. Sprinkle toasted coconut flakes on top and add maraschino cherries if desired.
Step 15: Release the springform ring carefully. Slice with a hot, clean knife for neat cuts. Serve chilled and enjoy your tropical cheesecake!

Tips & Variations

Use fresh pineapple instead of canned for a brighter, fresher flavor.
Lightly toast the shredded coconut and coconut flakes to deepen their flavor without burning.
If you don’t have a springform pan, line a regular cake pan with parchment paper, but be careful with the water bath method.
For a dairy-free version, substitute cream cheese with a plant-based alternative and use coconut milk instead of condensed milk.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep any leftover topping separately and add fresh before serving. For best texture, slice and serve chilled. Reheat slices briefly at room temperature if desired, but avoid warming in a microwave as it may affect texture.

How to Serve

A close-up of a slice of pie with three layers on a white plate, placed on a white marbled surface. The bottom layer is a coarse, crumbly brown crust. The thick middle layer is creamy white with a smooth texture. The top layer has yellow pineapple chunks and a generous sprinkle of toasted coconut flakes that are golden brown and white. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, chilling the cheesecake overnight is recommended to allow it to fully set and develop flavors. It can be made a day in advance.

How do I prevent cracks on my cheesecake?

Baking the cheesecake in a water bath and allowing it to cool gradually inside the oven helps prevent cracks. Also, avoid overmixing the batter to reduce air bubbles.