Tropical Pineapple Cheesecake Delight (Print Version)

# Ingredients:

→ Crust

01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup sugar
03 - ½ cup melted butter

→ Cheesecake Filling

04 - 24 oz cream cheese, softened
05 - 1 cup sugar
06 - 1 tsp vanilla extract
07 - 3 large eggs
08 - 1 cup crushed pineapple, drained

→ Topping

09 - ½ cup sour cream
10 - ½ cup heavy cream
11 - ¼ cup toasted coconut flakes
12 - ¼ cup chopped pecans
13 - Pineapple chunks for garnish

# Instructions:

01 - Preheat your oven to 325°F (165°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 8–10 minutes, then set aside to cool.
02 - In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract, mixing until fully combined. Incorporate the eggs one at a time, beating gently after each addition to avoid overmixing. Gently fold in the drained crushed pineapple until evenly distributed.
03 - Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake in the preheated oven for 60–70 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let the cheesecake cool on a wire rack.
04 - Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely. Once chilled, mix the sour cream and heavy cream in a small bowl and spread it evenly over the top. Garnish with toasted coconut flakes, chopped pecans, and pineapple chunks for a tropical finish.

# Notes:

01 - Softening the cream cheese completely ensures a smooth, lump-free filling.
02 - Drain the crushed pineapple thoroughly to prevent excess moisture from making the cheesecake soggy.
03 - Cool the cheesecake gradually at room temperature before refrigerating to avoid cracks.

Back