🍍 Paradise Cheesecake (Tropical-Style)
🍽️ Servings: 10–12
⏱️ Prep Time: 25 minutes
🔥 Bake Time: 55–65 minutes
❄️ Chill Time: 4+ hours (or overnight)
🧂 Ingredients:
For the Crust:
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1 ½ cups graham cracker crumbs
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2 tbsp sugar
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½ cup unsweetened shredded coconut (optional but delicious)
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6 tbsp melted butter
For the Cheesecake Filling:
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24 oz (3 packages) cream cheese, softened
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1 cup sugar
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1 tsp vanilla extract
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1 tsp coconut extract (optional)
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3 large eggs
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1/2 cup sour cream
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1/2 cup crushed pineapple (drained well)
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Zest of 1 lime (optional for brightness)
Optional Tropical Topping:
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1 cup crushed pineapple or mango puree
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1 tbsp sugar (adjust to taste)
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1 tbsp cornstarch
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Toasted coconut flakes (for garnish)
🔪 Instructions:
1. Preheat & Prep Crust:
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Preheat oven to 325°F (160°C).
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In a bowl, mix crust ingredients. Press into the bottom of a 9-inch springform pan.
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Bake for 8–10 minutes. Let cool slightly.
2. Make the Filling:
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Beat softened cream cheese and sugar until very smooth.
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Add vanilla and coconut extract.
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Mix in eggs one at a time, scraping down the sides.
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Stir in sour cream, crushed pineapple, and lime zest.
3. Bake the Cheesecake:
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Pour filling into crust.
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Bake at 325°F for 55–65 minutes, or until center is just set with a slight jiggle.
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Turn off oven, crack the door, and let cheesecake sit inside for 1 hour.
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Cool completely, then refrigerate at least 4 hours or overnight.
4. Add Topping (Optional):
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In a saucepan, heat pineapple or mango with sugar and cornstarch until thickened.
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Cool and spread on top before serving.
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Garnish with toasted coconut flakes.
✅ Tips:
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Drain the pineapple very well to avoid a watery filling.
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Don’t overmix the batter after adding eggs — it can cause cracks.
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Use a water bath for ultra-smooth texture (wrap pan in foil and place in a larger dish with 1 inch of hot water).
Would you like a no-bake version or a passionfruit swirl variation of this recipe?