Pineapple Cream Cheesecake
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup sugar
– 1/2 cup melted butter
– 24 oz cream cheese, softened
– 1 cup sugar
– 1 tsp vanilla extract
– 3 eggs
– 1 cup crushed pineapple, drained
– 1/2 cup sour cream
– 1/2 cup heavy cream
– 1/4 cup toasted coconut flakes
– 1/4 cup chopped pecans
– Pineapple chunks for topping
1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the prepared pan to form the crust. Set aside.
3. In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar until smooth. Add vanilla extract and mix well.
4. Add eggs one at a time, beating on low speed just until combined. Gently fold in the drained crushed pineapple.
5. Pour the cheesecake mixture over the prepared crust, smoothing the top.
6. Bake for 55-60 minutes or until the center is set. Remove from the oven and allow to cool.
7. In a separate bowl, whisk together sour cream and heavy cream. Spread this mixture over the cooled cheesecake.
8. Sprinkle toasted coconut flakes and chopped pecans over the top. Garnish with pineapple chunks.
9. Refrigerate for at least 4 hours or overnight before serving.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 5 hours (including chilling)
Servings: 10 servings | Kcal: 450 kcal per serving
