Take your taste buds on a tropical getaway with this luscious Hawaiian Pineapple Cheesecake. Featuring a creamy, tangy cheesecake base studded with crushed pineapple, it sits on a buttery graham cracker crust and is topped with toasted coconut flakes and crunchy almonds. A drizzle of white chocolate adds an indulgent finish. It’s the perfect dessert for summer gatherings, holidays, or when you’re simply craving a slice of paradise.
Why You’ll Love This Recipe:
Lusciously Creamy: Classic cheesecake texture with a tropical flair.
Tropical Vibes: Pineapple, toasted coconut, and almonds create island-style bliss.
Gorgeous Presentation: Finished with a white chocolate drizzle and golden coconut.
Make-Ahead Friendly: Chill overnight for effortless entertaining.
Ingredients Breakdown
For the Crust:
1½ cups graham cracker crumbs – Forms a sweet, slightly crunchy base.
¼ cup granulated sugar – Adds sweetness to balance the crust.
½ cup unsalted butter, melted – Binds the crust and adds richness.
For the Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened – Creates the smooth, rich base.
1 cup granulated sugar – Sweetens the filling.
1 teaspoon vanilla extract – Enhances flavor depth.
3 large eggs – Provides structure and creaminess.
½ cup sour cream – Adds tang and smooth texture.
½ cup crushed pineapple, drained – Brings tropical sweetness and moisture.
For the Topping:
1 cup coconut flakes, toasted – Adds crunch and a nutty, tropical aroma.
½ cup chopped almonds – Provides texture and a subtle nutty contrast.
White chocolate drizzle (optional) – A decadent touch that complements the tropical flavors.
Tips and Tricks:
Drain Pineapple Well: Excess liquid can affect the cheesecake’s texture.
Use Room Temp Ingredients: Ensures a smooth, lump-free batter.
Avoid Overmixing Eggs: Mix gently to avoid incorporating too much air.
To Toast Coconut: Bake at 350°F for 5–7 minutes, stirring halfway, until golden.
Variations and Customizations:
Macadamia Nuts: Swap almonds for chopped macadamias for a true island vibe.
Gluten-Free Option: Use gluten-free graham cracker crumbs for the crust.
Mini Cheesecakes: Bake in muffin tins with liners for individual portions.
Add a Layer: Spread pineapple preserves between the crust and filling for extra fruit flavor.
Pairing Suggestions:
Serve With:
A fresh fruit salad
Piña coladas or tropical iced tea
Best Occasions:
Summer cookouts
Luau parties
Easter, birthdays, or potlucks
Storage Instructions:
Refrigerate: Keep covered in the fridge for up to 5 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Make Ahead: Chill overnight for best texture and easy slicing.
Popular Questions:
Can I use fresh pineapple?
Yes, but cook and cool it before adding. Fresh pineapple contains enzymes that may prevent the cheesecake from setting if used raw.
How do I keep my cheesecake from cracking?
Avoid overmixing and let it cool gradually. Using a water bath or placing a pan of water on the oven rack below can help add moisture to the oven.
Can I make this without the coconut or almonds?
Absolutely—this recipe is flexible. Omit or substitute toppings to your liking.
