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Coconut Pineapple Cheesecake: A Tropical Dessert Delight Recipe

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★★★★★

4.6 from 149 reviews

This Coconut Pineapple Cheesecake is a tropical dessert delight that combines a buttery graham cracker crust with a smooth and creamy cream cheese filling infused with crushed pineapple and shredded coconut. Topped with a luscious pineapple glaze, toasted coconut flakes, and optional maraschino cherries, this cheesecake offers a perfect balance of sweetness and tropical flavors, ideal for any occasion.

Ingredients

Scale

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

  1. Preheat Oven & Prepare Pan: Preheat your oven to 325°F (165°C). Thoroughly 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.
  2. Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and shredded coconut if using. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of the springform pan, compacting evenly with the bottom of a glass or measuring cup. Bake for 8–10 minutes until lightly golden. Remove and let cool while preparing the filling.
  3. Prepare Water Bath (Optional but Recommended): Fill a large roasting pan with 1 inch of hot water to place the springform pan in during baking. This helps prevent cracking and ensures even cooking.
  4. Beat Cream Cheese: 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.
  5. Add Sugar and Condensed Milk: Add sugar and beat until fully incorporated. Gradually mix in sweetened condensed milk until smooth.
  6. Incorporate Flavorings: Mix in vanilla extract and lemon juice. Beat just until combined.
  7. Add Eggs One at a Time: Add eggs one at a time, beating on low speed after each addition just until blended. Avoid overmixing to prevent air introduction which can cause cracks. Scrape down the bowl after each egg.
  8. Fold in Pineapple and Coconut: Gently stir in the drained crushed pineapple and toasted shredded coconut by hand using a spatula to maintain mixture volume.
  9. Pour Into Crust: Carefully pour the filling over the cooled crust. Smooth the top with an offset spatula.
  10. Bake with Water Bath: Place the springform pan into the roasting pan with hot water. Bake for 60–75 minutes, or until the edges are set but the center still has a slight wobble about 1 inch in diameter. Check for internal temperature of 150°F for doneness.
  11. Cool Gradually: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracking by gradual temperature change.
  12. Chill Overnight: Remove from oven and water bath. Run a knife around the edge to loosen but do not remove the ring yet. Refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to fully set.
  13. Make the Topping: In a small saucepan, combine reserved pineapple juice, sugar, and cornstarch. Whisk until smooth. Stir in crushed pineapple. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5 minutes. Remove from heat and let cool completely.
  14. Assemble and Garnish: Once the cheesecake is chilled, spread the pineapple topping evenly over the surface. Sprinkle with toasted coconut flakes and decorate with maraschino cherries if desired.
  15. Serve: Release the springform ring carefully. Slice with a hot, clean knife for clean cuts. Serve chilled.

Notes

  • Wrapping the springform pan with foil prevents water from the water bath leaking into the cheesecake batter.
  • Using room temperature ingredients such as cream cheese and eggs ensures a smooth filling.
  • Do not overmix eggs into the batter to avoid cracks during baking.
  • Gradual cooling helps prevent cracking on the cheesecake surface.
  • Chilling overnight allows the cheesecake to set fully for the best texture and flavor.
  • The water bath baking method helps achieve a creamy, crack-free cheesecake.

Keywords: coconut pineapple cheesecake, tropical cheesecake, pineapples dessert, creamy cheesecake, graham cracker crust cheesecake, pineapple topping dessert

Find it online: https://islawhite.com/coconut-pineapple-cheesecake-a-tropical-dessert-delight-recipe/