Coconut Pineapple Cheesecake
Coconut pineapple cheesecake combines the tropical flavors of coconut and pineapple with the creamy richness of cheesecake, creating a dessert that’s both indulgent and refreshing. Perfect for any occasion, this irresistible treat brings a taste of the tropics to your table.
Ingredients
For the Crust:
- 1 cup all-purpose flour
- 1 cup pecans finely chopped
- ¾ cup granulated white sugar
- ½ cup butter melted
For the Cheesecake:
- 16 ounces cream cheese softened
- 4 tablespoons granulated white sugar
- 4 tablespoons milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 16 ounces crushed pineapple thoroughly drained
- 1.5 cups sweetened flaked coconut
Instructions
Preheat the Oven:
- Set your oven to 350°F (175°C).
- For the Crust:
- In a food processor, combine the pecans, flour, sugar, and melted butter. Blend until the mixture forms crumbs. Press about 2-3 tablespoons of the crust mixture into the bottom of each cup in an ungreased mini cheesecake pan (a mini muffin pan can also be used). Bake for 15 minutes, then set aside to cool slightly.
For the Filling:
- In a mixing bowl, beat together the cream cheese, sugar, milk, and eggs until the mixture is thick and smooth. Gently fold in the vanilla extract and the drained pineapple until evenly incorporated.
Assemble:
- Spoon the cream cheese mixture into each cup, filling almost to the top. Sprinkle the tops of the cheesecakes with flaked coconut for a finishing touch.
Bake:
- Bake in the preheated oven for 15-20 minutes, or until the filling is set. Allow the cheesecakes to cool before gently removing them from the pan. Store any remaining crust and cheesecake filling in the refrigerator until the pan is ready for another batch.