Description
A luxurious, creamy cheesecake infused with coconut milk and fresh pineapple, topped with golden toasted coconut for a tropical finish.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/3 cup melted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup coconut milk (full fat)
- 3 large eggs
- 1/2 cup finely diced fresh pineapple
- 1/2 cup shredded coconut for topping
Instructions
- Preheat oven to 325F (160C).
- Mix graham cracker crumbs and melted butter; press into a 9-inch springform pan.
- Beat cream cheese and sugar until smooth and fluffy.
- Mix in coconut milk and eggs one at a time on low speed.
- Fold in diced pineapple chunks gently.
- Pour batter into the crust and bake for 50-60 minutes until edges are set but center jiggles.
- Cool to room temperature, then refrigerate for at least 8 hours.
- Top with toasted shredded coconut before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American/Tropical