Ingredients for Coconut Pineapple Cheese Cake
- Yellow Cake Mix
- Butter
- Egg
- Sugar
- Cornstarch
- Cream Cheese
- Milk
- Vanilla
- Crushed Pineapple With Juice
- Pineapple Flavoring
- Coconut
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How to Make Coconut Pineapple Cheese Cake
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing and flouring it.
- Prepare the cake mix according to package directions, then press into the bottom of the prepared springform pan. Bake for 10-12 minutes, or until lightly golden.
- Meanwhile, in a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Beat in the eggs one at a time, then stir in the coconut extract, pineapple juice, and crushed pineapple.
- Pour the cheesecake batter over the baked crust.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
160g
Fat
67g
Carbs
19g
