Best 3 Pineapple Coconut Cheesecake Recipes
Indulge in a tropical paradise with our tantalizing Pineapple Coconut Cheesecake recipe, a delightful fusion of tangy pineapple, creamy coconut, and velvety cheesecake. This no-bake cheesecake features a graham cracker crust, a luscious pineapple filling swirled with coconut, and a topping of whipped cream and toasted coconut flakes. For those who prefer a baked cheesecake, we offer a classic New York-style cheesecake recipe with a pineapple-coconut swirl. We also have a vegan-friendly version made with a cashew-oat crust, coconut milk, and pineapple chunks. And for a fun twist, try our Pineapple Coconut Cheesecake Bars, perfect for parties and potlucks. With step-by-step instructions and helpful tips, our recipes ensure a smooth and successful baking experience. Get ready to transport your taste buds to a tropical oasis with these delectable Pineapple Coconut Cheesecake variations.
Check out the recipes below so you can choose the best recipe for yourself!
PINEAPPLE COCONUT CHEESECAKE
This cheesecake is sure to please! It has a luscious blend of pineapple, coconut and ginger! Adapted from Source magazine put out by Sam's Club. Note: this recipe has been updated and tweeked a little more!
Provided by Sharon123
Categories Cheesecake
Time 1h
Yield 8-10
Number Of Ingredients 17
Steps:
- Preheat oven to 325*F.
- CRUST: Spray a 9"springform pan with the cooking spray (or you may use 2 8" pie pans). Mix the gingersnap crumbs, butter, and brown sugar; toss with a fork until moist. Press the mix into the bottom and up against the sides of the pan. Bake 10 minutes. Let cool.
- FILLING: Mix filling ingredients in a food processor. Process until smooth. Pour into the prepared crust. Place the cheese mixture into either the springform pan or into the pie pans.
- Bake for 25-30 minutes or until the center barely moves when pan is touched. Cool to room temperature. Cover and chill at least 4 hours.
- Bake for 25-30 minutes or until the center barely moves when pan is touched. Cool to room temperature. Cover and chill at least 4 hours.
- PINEAPPLE SAUCE: Combine pineapple, brown sugar and ginger in a saucepan. Bring to a boil, reduce heat to simmer and cook about 15-20 minutes, stirring occaionally. Cool completely.
- Spread pineapple sauce over pie and top with toasted coconut. Enjoy!
PINEAPPLE COCONUT CHEESECAKE RECIPE - (5/5)
Provided by Unicorn1259
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 325°F. Crust: 2. Spray 10" pie pan with cooking spray. Combine first three ingredients; toss with a fork until moist. Press into bottom and against sides of pie plate. Bake for 10 minutes. Let cool. Filling: 3. Combine first 9 ingredients (through salt) in a blender, and process until smooth. 4. Place cheese mixture in a large bowl. 5. Place egg whites in a second bowl; beat until soft peaks form. Add 2 tablespoons sugar, continue beating until stiff peaks form. Gently fold egg white mixture into cheese mixture; pour into prepared crust. 6. Bake for 25-30 minutes or until center barely moves when pan is touched. Cool to room temperature. Cover and chill at least 4 hours. To prepare sauce, combine pineapple, brown sugar and ginger in a saucepan; bring to a boil. Cook about 7 minutes, stirring constantly. Cool completely. Serve with pie.
COCONUT PINEAPPLE CHEESECAKE RECIPE - (3.4/5)
Provided by á-9977
Number Of Ingredients 14
Steps:
- For Filling: Beat cream cheese and sugar until fluffy. Add sour cream eggs, 1 can of drained pineapple and 1/2 bag of coconut. For Crust: Pulverize the graham crackers and add the melted butter until moist. Do not soak crumbs. Press in a spring form pan on the bottom and 3/4 up the sides. Sour Cream Topping: Incorporate ingredients. Set aside Bake in a spring form pan using a graham cracker crust. Allow cake to cool 24 hours. Once it has cooled remove from spring form pan and add Sour Cream Topping. Sprinkle with remaining coconut that has been toasted and add remainder of the drained pineapple to top..
Tips:
- For a flaky crust, use cold butter and work it into the flour quickly. You can also use a food processor to make the crust.
- To prevent the cheesecake from cracking, let it cool slowly in the oven. After baking, turn off the oven and leave the cheesecake inside with the door cracked open for about an hour.
- For a smooth cheesecake filling, make sure the cream cheese is at room temperature before beating it. Beat the cream cheese and sugar together until they are light and fluffy.
- To make sure the cheesecake is set, insert a toothpick into the center. If it comes out clean, the cheesecake is done. If it comes out with batter on it, the cheesecake needs to bake longer.
- Chill the cheesecake for at least 4 hours before serving. This will allow the flavors to meld and the cheesecake to set properly.
Conclusion:
This pineapple coconut cheesecake is a delicious and refreshing dessert that is perfect for any occasion. The combination of pineapple, coconut, and cheesecake is a classic flavor combination that is sure to please everyone. With its creamy texture, tropical flavors, and stunning appearance, this cheesecake is sure to be the star of any party or gathering. So next time you're looking for a special dessert, give this pineapple coconut cheesecake a try!
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