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.
Advertisements
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.
Advertisements
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.
PrintHawaiian Pineapple Cheesecake
- Total Time: 13 minute
- Yield: 12 servings 1x
Description
Creamy pineapple-studded cheesecake on a buttery graham crust, topped with toasted coconut, almonds & a white chocolate drizzle—pure tropical bliss!
Advertisements
Ingredients
-
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)
Instructions
Step 1: Prepare the Crust
-
Preheat oven to 325°F (163°C).
-
Grease a 9-inch springform pan.
-
In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter.
-
Press the mixture firmly into the bottom of the pan to form an even crust. Set aside.
Step 2: Make the Cheesecake Filling
-
In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy.
-
Add vanilla extract and mix well.
-
Add the eggs, one at a time, mixing just until incorporated after each.
-
Stir in sour cream, mixing until smooth.
-
Gently fold in the drained crushed pineapple.
Step 3: Bake the Cheesecake
-
Pour the batter over the prepared crust.
-
Tap the pan lightly on the counter to release air bubbles.
-
Bake for 60–70 minutes, or until the center is set and slightly jiggly.
-
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 30 minutes.
-
Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.
Step 4: Garnish and Serve
-
Once chilled, top the cheesecake with toasted coconut flakes and chopped almonds.
-
Drizzle with melted white chocolate if desired.
-
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
Advertisements