Ingredients for Pineapple Delight Cheesecake
- Graham Cracker Crumbs
- Butter
- Sugar
- 1 cup (225g) cream cheese, softened
- 3 large eggs
- 1 cup (240ml) sour cream
- Sweetened Flaked Coconut
- Crushed Pineapple With Juice
- Orange Rind
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How to Make Pineapple Delight Cheesecake
- Preheat oven to 325°F (160°C).
- Combine all crust ingredients (see below) in a small bowl until evenly moistened.
- Press crumb mixture firmly and evenly onto the bottom of an ungreased 9-inch springform pan.
- Bake for 10 minutes. Remove and let cool completely.
- In a large bowl, beat 1 cup (2 sticks) softened cream cheese and 1 cup granulated sugar at medium speed until smooth and creamy.
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently.
- Stir in 1 cup sour cream, 1 cup shredded sweetened coconut, and 1 (20 ounce) can of drained crushed pineapple.
- Beat until well combined, scraping down the sides of the bowl as needed.
- Pour the cream cheese mixture into the prepared crust.
- Bake for 70-90 minutes, or until the cheesecake is set around 2 inches from the edge of the pan. The center may still jiggle slightly.
- Sprinkle 1/4 cup toasted coconut flakes over the top.
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 2 hours to cool slowly.
- Run a thin knife around the edges of the cheesecake to loosen it from the pan.
- Cover and refrigerate for at least 8 hours, or preferably overnight, before serving.
- Before serving, sprinkle with the remaining toasted coconut flakes and a little orange zest (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
146g
Fat
117g
Carbs
14g
