1½ cups graham cracker crumbs: The foundation of any great cheesecake, offering a buttery crunch.
¼ cup sugar: Adds sweetness to the crust.
½ cup melted butter: Helps bind the crumbs together while enhancing flavor.
For the Cheesecake Filling
24 oz cream cheese, softened: The star ingredient for a smooth and creamy texture.
1 cup sugar: Sweetens the filling to perfection.
1 tsp vanilla extract: Adds a subtle depth of flavor.
3 eggs: Essential for structure and a silky texture.
1 cup crushed pineapple, drained: Brings a burst of tropical flavor to every bite.
For the Topping
½ cup sour cream: Adds a slight tanginess to balance the sweetness.
½ cup heavy cream: Creates a luscious, creamy topping.
¼ cup toasted coconut flakes: A tropical garnish that adds texture and flavor.
¼ cup chopped pecans: Provides a delightful crunch.
Pineapple chunks: Fresh and juicy, for a vibrant finish.
Step-by-Step Instructions
Step 1: Prepare the Crust
Preheat the Oven: Set your oven to 325°F (165°C) to ensure even baking.
Mix the Ingredients: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
Press into the Pan: Using the back of a spoon or the bottom of a glass, firmly press the mixture into the bottom of a 9-inch springform pan.
Chill the Crust: Place the pan in the refrigerator while you prepare the filling. This helps the crust set and stay firm during baking.
Step 2: Make the Cheesecake Filling
Beat the Cream Cheese: In a large mixing bowl, use a hand or stand mixer to beat the softened cream cheese until smooth and creamy.
Add Sugar and Vanilla: Gradually add the sugar and vanilla extract, beating until well combined.
Incorporate the Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
Fold in the Pineapple: Gently fold in the drained crushed pineapple, ensuring it’s evenly distributed throughout the batter.
Step 3: Assemble and Bake
Pour the Filling: Pour the cream cheese mixture over the chilled crust, spreading it evenly.
Bake: Place the cheesecake in the preheated oven and bake for 60–70 minutes, or until the center is just set and slightly jiggly.
Pro Tip: To prevent cracking, bake with a shallow pan of water on the bottom rack of the oven to create steam.
Cool: Remove the cheesecake from the oven and let it cool completely on a wire rack.
Step 4: Chill the Cheesecake
Refrigerate: Once the cheesecake has cooled, cover it and refrigerate for at least 4 hours, but preferably overnight. This allows the flavors to meld and the texture to firm up.
Step 5: Add the Topping
Prepare the Cream Topping: In a small bowl, whisk together the sour cream and heavy cream until smooth. Spread this mixture evenly over the chilled cheesecake.
Garnish: Sprinkle the top with toasted coconut flakes and chopped pecans. Arrange pineapple chunks decoratively for a stunning presentation.
How to Toast Coconut Flakes
Toasting coconut enhances its natural sweetness and adds a nutty flavor:
Preheat a dry skillet over medium heat.
Add the coconut flakes in an even layer.
Stir constantly until the flakes turn golden brown.
Remove from heat immediately to prevent burning.
Serving Suggestions
Pair with Coffee or Tea: The creamy sweetness of the cheesecake pairs wonderfully with a hot cup of coffee or tea.
Add a Tropical Drink: Serve alongside a refreshing piña colada or iced pineapple tea for a tropical theme.
Create a Dessert Platter: Include other tropical-inspired desserts like mango sorbet or coconut macaroons for variety.
