Pineapple Delight Cheesecake
- Ready In:
- 1hr 40mins
- Ingredients:
- 11
- Yields:
-
1 pie
- Serves:
- 12
ingredients
-
Crust Ingredients
- 1 1⁄3 cups graham cracker crumbs
- 1⁄4 cup butter, melted*
- 2 tablespoons sugar
-
Filling Ingredients
- 1 cup sugar
- 4 (8 ounce) packages cream cheese, softened
- 4 eggs
- 1 cup sour cream
- 1 cup sweetened flaked coconut
- 1 (20 ounce) can crushed pineapple with juice, well-drained
-
Topping Ingredients
- 1⁄2 cup sweetened flaked coconut, toasted
- 1 teaspoon freshly grated orange rind
directions
- Heat oven to 325°F
- Combine all crust ingredients in small bowl. Press crumb mixture evenly onto bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely.
- Combine 1 cup sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes).
- Add eggs one at a time and beat well after each addition (1 minute).
- Add sour cream, 1 cup coconut and drained pineapple. Continue beating, scraping bowl often, until well mixed (1 minute).
- Spoon cream cheese mixture into prepared crust.
- Bake for 70 to 90 minutes or until set 2 inches from edge of pan.
- Sprinkle top with 1/4 cup toasted coconut.
- Turn off oven; leave cheesecake in oven 2 hours.
- Loosen sides of cheesecake from pan by running knife around inside of pan. Cover; refrigerate 8 hours or overnight.
- Sprinkle with remaining toasted coconut and orange peel, enjoy!
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