Instructions:
Prepare the Crust:
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until everything is evenly coated.
3. Press the crumb mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then let cool completely.
Make the Cheesecake Filling:
4. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
5. Beat in the eggs one at a time, then stir in the vanilla extract.
6. Gently fold in the crushed pineapple.
Assemble and Bake:
7. Pour the cheesecake filling over the cooled crust.
8. Bake for 50-60 minutes, or until the center is just slightly set. The cheesecake will continue to firm up as it cools
Cool and Decorate:
9. Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours, or overnight for best results.
Finishing Touches:
10. Before serving, remove the cheesecake from the springform pan and decorate with toasted coconut, chopped pecans, and a drizzle of melted white chocolate.
Enjoy this Heavenly White Chocolate Pineapple Coconut Cheesecake for a tropical, creamy, and sweet dessert that will delight your taste buds!
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