Ingredients:
Crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup melted butter
Cheesecake Filling:
– 3 packages (8 oz each) cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup crushed pineapple, drained
Topping:
– 1 cup shredded coconut, toasted
– 1/2 cup chopped pecans
– 1/4 cup white chocolate, melted (for drizzle)
Instructions:
Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until everything is evenly coated.
- Press the crumb mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then let cool completely.
Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gently fold in the crushed pineapple.
Assemble and Bake:
- Pour the cheesecake filling over the cooled crust.
- 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:
- Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours, or overnight for best results.
Finishing Touches:
- 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!