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“Easy to prepare with a delicious coconut crust.”
1hr 15mins

Ingredients Nutrition


  1. In a bowl, combine the coconut and butter; mix well.
  2. Press onto the bottom of a greased 9-in. springform pan.
  3. Bake at 350° for 10 minutes.
  4. Cool on a wire rack.
  5. In a large mixing bowl, combine the cream cheese, sugar and flour until smooth.
  6. Beat in sour cream and vanilla until blended.
  7. Add eggs; beat on low speed just until combined.
  8. Pour into crust.
  9. Place pan on a baking sheet.
  10. Bake at 350° for 45-50 minutes or until center is almost set (top of cheesecake may crack).
  11. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  12. Refrigerate overnight.
  13. For sauce, combine the sugar and cornstarch in a large saucepan.
  14. Stir in the pineapple.
  15. Bring to a boil; cook and stir for 2 minutes or until thickened.
  16. Add food coloring if desired.
  17. Cover and refrigerate overnight.
  18. Remove sides of springform pan.
  19. Spread pineapple sauce over cheesecake.

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