Ingredients
Scale
- Graham crackers with 1 1/2 cups crumbs
- Unsalted butter, melted with 6 tablespoons
- Cream cheese, softened with 24 ounces
- Granulated sugar with 1 cup
- Eggs with 3 large
- Crushed pineapple, well-drained with 1 cup
- Cream of coconut with 1/2 cup
- Shredded coconut, toasted with 1/4 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter in a bowl. Press into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in drained crushed pineapple and cream of coconut.
- Step 3: Pour the cream cheese mixture over the graham cracker crust.
- Step 4: Bake in the preheated oven for 55-65 minutes, or until the center is almost set.
- Step 5: Let the cheesecake cool completely in the oven with the door slightly ajar. Then, refrigerate for at least 4 hours, or preferably overnight.
- Step 6: Before serving, sprinkle toasted shredded coconut over the top. Remove the sides of the springform pan and slice.
Notes
- To prevent sogginess, ensure the crushed pineapple is thoroughly drained before adding it to the cream cheese mixture.
- Store leftover cheesecake tightly wrapped in the refrigerator for up to 5 days to maintain its creamy texture.
- For an extra touch of tropical flair, garnish each slice with a maraschino cherry and a wedge of fresh pineapple.
- This cheesecake is best served cold, so there is no need to reheat it, but if you must, let the cheesecake sit at room temperature for about 15 minutes before serving to soften.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American