Hawaiian Pineapple Cheesecake

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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.

Hawaiian Pineapple Cheesecake

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• Author: easysweetmeal
• Total Time: 13 minute
• Yield: 12 servings 1x

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Description

Creamy pineapple-studded cheesecake on a buttery graham crust, topped with toasted coconut, almonds & a white chocolate drizzle—pure tropical bliss!

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Ingredients

Scale 1x2x3x

• 1½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 3 large eggs

• ½ cup sour cream

• ½ cup crushed pineapple, drained well

• 1 cup toasted coconut flakes

• ½ cup chopped almonds

• White chocolate drizzle (optional)

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Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C).

2. Grease a 9-inch springform pan.

3. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter.

4. Press the mixture firmly into the bottom of the pan to form an even crust. Set aside.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy.

2. Add vanilla extract and mix well.

3. Add the eggs, one at a time, mixing just until incorporated after each.

4. Stir in sour cream, mixing until smooth.

5. Gently fold in the drained crushed pineapple.

Step 3: Bake the Cheesecake

1. Pour the batter over the prepared crust.

2. Tap the pan lightly on the counter to release air bubbles.

3. Bake for 60–70 minutes, or until the center is set and slightly jiggly.

4. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 30 minutes.

5. Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 4: Garnish and Serve

1. Once chilled, top the cheesecake with toasted coconut flakes and chopped almonds.

2. Drizzle with melted white chocolate if desired.

3. Slice and serve cold for the best texture and flavor.

Notes

• This cheesecake tastes even better the next day—perfect for prepping ahead of time.

• For easier slicing, use a hot knife wiped clean between cuts.

• Garnish just before serving to keep the toppings fresh and crunchy.

• Prep Time: 20 minutes
• Cook Time: 60–70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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