Short Description
Heavenly White Chocolate Pineapple Coconut Cheesecake is a tropical-inspired dessert that blends creamy cheesecake with the sweet tang of pineapple, the crunch of toasted coconut and pecans, and a luscious white chocolate drizzle. It’s the perfect indulgence for special occasions or whenever you crave an island-style treat.

Why You’ll Love This Recipe
Tropical Flavors: The combination of pineapple, coconut, and white chocolate creates a unique and exotic taste experience.

Rich and Creamy Texture: Made with a traditional cream cheese base, this cheesecake is smooth and decadent.

Beautiful Presentation: The toasted coconut, pecans, and chocolate drizzle make it a visually impressive dessert.

Perfect for Gatherings: With 12 servings, it’s ideal for parties, potlucks, or holiday dinners.

Make-Ahead Friendly: This dessert needs to chill, so it can be prepared a day in advance, saving you time on the day of your event.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup melted butter

3 packages (8 oz each) cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup crushed pineapple, drained

1 cup shredded coconut, toasted

1/2 cup chopped pecans

1/4 cup white chocolate, melted (for drizzle)

Directions
Prepare the Crust: Preheat the oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.

Make the Filling: In a large bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Add the Pineapple: Gently fold in the drained crushed pineapple.

Assemble and Bake: Pour the filling over the prepared crust. Bake for 50 to 60 minutes, or until the center is set.

Cool and Decorate: Remove from the oven and let the cheesecake cool completely at room temperature. Once cooled, top with toasted shredded coconut and chopped pecans.

Finish with Chocolate: Drizzle the melted white chocolate over the top for a beautiful finish.

Chill and Serve: Refrigerate the cheesecake for at least 4 hours before serving to ensure it is fully set.

Servings and Timing
Servings: 12

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 80 minutes

Calories: Approximately 420 kcal per serving

Variations
Crust Options: Substitute graham cracker crumbs with crushed vanilla wafers or shortbread cookies for a different flavor.

Nut-Free Version: Omit the pecans for those with nut allergies or replace them with extra coconut or crushed dried pineapple.

Chocolate Boost: Use white chocolate chips in the filling for added texture and flavor.

Coconut Cream Topping: Add a dollop of whipped coconut cream on top before serving for a richer tropical feel.

Mini Cheesecakes: Bake in muffin tins with liners for individual servings.

Storage/Reheating
Storage: Store the cheesecake covered in the refrigerator for up to 5 days.

Freezing: Wrap the whole cheesecake or individual slices in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Reheating: Cheesecake is best served chilled. If desired, bring to room temperature for 15–20 minutes before serving.

FAQs
Can I use fresh pineapple instead of canned?
Yes, but be sure to finely chop and thoroughly drain the fresh pineapple to avoid excess moisture in the filling.

Do I need to use a springform pan?
A springform pan is ideal for easy removal and presentation. However, a deep-dish pie plate or cake pan can work in a pinch.

How do I toast the coconut?
Spread the shredded coconut on a baking sheet and bake at 350°F for 5–7 minutes, stirring occasionally, until golden brown.

Can I make this cheesecake ahead of time?
Yes, this cheesecake actually improves in flavor and texture when made a day in advance and chilled overnight.

What kind of white chocolate should I use?
Use high-quality white chocolate baking bars or chips that melt smoothly. Avoid candy melts for the best taste.

Can I omit the pecans?
Yes, you can omit the pecans or replace them with another topping such as toasted almonds or more coconut.

How do I know when the cheesecake is done?
The center should be slightly jiggly but not wet. It will continue to set as it cools. Avoid overbaking to maintain a creamy texture.

What is the best way to cut the cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.

Can I add more pineapple?
Adding too much pineapple can affect the texture. Stick with the recommended amount or reduce slightly if using very juicy pineapple.

Is this cheesecake gluten-free?
Not as written, but you can make it gluten-free by using gluten-free graham crackers for the crust.

Conclusion
Heavenly White Chocolate Pineapple Coconut Cheesecake is a delightful fusion of tropical flavors and classic cheesecake richness. Its creamy texture, sweet pineapple bursts, and nutty crunch make it a show-stopping dessert for any occasion. Prepare it ahead of time for easy entertaining, and enjoy a taste of paradise in every bite.

Heavenly White Chocolate Pineapple Coconut Cheesecake

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Author: Olivia
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Indulge in this Heavenly White Chocolate Pineapple Coconut Cheesecake, a tropical dessert dream with creamy layers of cheesecake, sweet pineapple, toasted coconut, and a rich white chocolate drizzle. Perfect for summer gatherings or any special occasion.

Instructions

Preheat oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese and 1 cup sugar until smooth.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Fold in the crushed pineapple. Pour the mixture over the crust.
Bake for 50–60 minutes, or until the center is set. Remove and cool completely.
Once cooled, top with toasted coconut and chopped pecans.
Drizzle melted white chocolate over the top.
Chill in the refrigerator for at least 4 hours before serving.