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.
Ingredients
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1 1/2 cups graham cracker crumbs
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1/4 cup granulated sugar
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1/2 cup melted butter
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3 packages (8 oz each) cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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1 teaspoon vanilla extract
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1 cup crushed pineapple, drained
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1 cup shredded coconut, toasted
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1/2 cup chopped pecans
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1/4 cup white chocolate, melted (for drizzle)
Instructions
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Preheat oven to 350°F (175°C).
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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.
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In a large bowl, beat cream cheese and 1 cup sugar until smooth.
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Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
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Fold in the crushed pineapple. Pour the mixture over the crust.
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Bake for 50–60 minutes, or until the center is set. Remove and cool completely.
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Once cooled, top with toasted coconut and chopped pecans.
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Drizzle melted white chocolate over the top.
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Chill in the refrigerator for at least 4 hours before serving.
Notes
For best flavor and texture, prepare a day ahead and let it chill overnight. Ensure the crushed pineapple is well-drained to avoid excess moisture.
