Best 3 Coconut Pineapple Cheesecake Recipes

Immerse yourself in the culinary delight of coconut pineapple cheesecake, a tropical fusion that tantalizes your taste buds. This delectable dessert combines the richness of creamy cheesecake with the vibrant flavors of coconut and pineapple, creating a harmonious balance of textures and flavors. Get ready to embark on a culinary journey that will transport you to paradise with every bite.

Here are our top 3 tried and tested recipes!

PINEAPPLE COCONUT CHEESECAKE

Pineapple Coconut Cheesecake image

This cheesecake is sure to please! It has a luscious blend of pineapple, coconut and ginger! Adapted from Source magazine put out by Sam's Club. Note: this recipe has been updated and tweeked a little more!

Provided by Sharon123

Categories Cheesecake

Time 1h

Yield 8-10

Number Of Ingredients 17

Ingredients

cooking spray
1 1/4 cups gingersnap crumbs, ground in the food processor (about 25 cookies)
3 1/2 tablespoons butter, melted
1/4 cup brown sugar
3/4-1 cup sugar
1 1/2 cups cottage cheese (no-fat or low-fat)
1 1/2 teaspoons coconut extract
3/4 cup neufchatel cheese (1/3 less fat)
2 tablespoons white flour
1 1/4 teaspoons vanilla extract
4 large eggs (If you want a fluffier cheesecake separate 2 of the eggs, whipping egg whites till soft peaks form a)
1/8 teaspoon salt
2 tablespoons sugar
2 (15 ounce) cans crushed pineapple
6 tablespoons brown sugar
2 pinches ground ginger
1/2 cup shredded sweetened coconut, toasted to garnish (or more if desired)

Steps:

Preheat oven to 325*F.
CRUST: Spray a 9"springform pan with the cooking spray (or you may use 2 8" pie pans). Mix the gingersnap crumbs, butter, and brown sugar; toss with a fork until moist. Press the mix into the bottom and up against the sides of the pan. Bake 10 minutes. Let cool.
FILLING: Mix filling ingredients in a food processor. Process until smooth. Pour into the prepared crust. Place the cheese mixture into either the springform pan or into the pie pans.
Bake for 25-30 minutes or until the center barely moves when pan is touched. Cool to room temperature. Cover and chill at least 4 hours.
Bake for 25-30 minutes or until the center barely moves when pan is touched. Cool to room temperature. Cover and chill at least 4 hours.
PINEAPPLE SAUCE: Combine pineapple, brown sugar and ginger in a saucepan. Bring to a boil, reduce heat to simmer and cook about 15-20 minutes, stirring occaionally. Cool completely.
Spread pineapple sauce over pie and top with toasted coconut. Enjoy!

COCONUT PINEAPPLE CHEESECAKE RECIPE - (3.4/5)

Coconut Pineapple Cheesecake Recipe - (3.4/5) image

Provided by á-9977

Number Of Ingredients 14

Ingredients

Graham Cracker Crust:
3 Pounds of Cream Cheese
1 3/4 Cups of Granulated Sugar
3/4 Cups of Sour Cream
9 Whole Eggs
2 large cans of Sweetened Pineapple Chunks Drained
1 bag of Sweetened Coconut
2 Tsp. Vanilla
1 box of graham cracker pulverized
Melted butter
Sour Cream Topping:
1 small container of Sour Cream
Confectioners Sugar to taste
1 tsp. of Coconut Extract

Steps:

For Filling: Beat cream cheese and sugar until fluffy. Add sour cream eggs, 1 can of drained pineapple and 1/2 bag of coconut. For Crust: Pulverize the graham crackers and add the melted butter until moist. Do not soak crumbs. Press in a spring form pan on the bottom and 3/4 up the sides. Sour Cream Topping: Incorporate ingredients. Set aside Bake in a spring form pan using a graham cracker crust. Allow cake to cool 24 hours. Once it has cooled remove from spring form pan and add Sour Cream Topping. Sprinkle with remaining coconut that has been toasted and add remainder of the drained pineapple to top..

PINEAPPLE COCONUT CHEESECAKE RECIPE - (5/5)

Pineapple Coconut CheeseCake Recipe - (5/5) image

Provided by Unicorn1259

Number Of Ingredients 20

Ingredients

CRUST
1 1/4 cups gingersnaps crumbs, ground in food processor (about 25 cookies)
3 1/2 tablespoons butter melted
1/4 cup brown sugar
FILLING
9 tablespoons sugar
1 1/2 cups FAT FREE cottage cheese
3/4 teaspoon coconut extract
3/4 cup 4 oz. 1/3 less fat cream cheese
2 tablespoons all purpose flour
1 1/4 teaspoons vanilla extract
2 large eggs
2 large egg yolk
1/8 teaspoon salt
2 large egg whites
2 tablespoons sugar
SAUCE
1 15 1/2-ounce can crushed pineapple
3 tablespoons brown sugar
Generous pinch ground ginger

Steps:

1. Preheat oven to 325°F. Crust: 2. Spray 10" pie pan with cooking spray. Combine first three ingredients; toss with a fork until moist. Press into bottom and against sides of pie plate. Bake for 10 minutes. Let cool. Filling: 3. Combine first 9 ingredients (through salt) in a blender, and process until smooth. 4. Place cheese mixture in a large bowl. 5. Place egg whites in a second bowl; beat until soft peaks form. Add 2 tablespoons sugar, continue beating until stiff peaks form. Gently fold egg white mixture into cheese mixture; pour into prepared crust. 6. Bake for 25-30 minutes or until center barely moves when pan is touched. Cool to room temperature. Cover and chill at least 4 hours. To prepare sauce, combine pineapple, brown sugar and ginger in a saucepan; bring to a boil. Cook about 7 minutes, stirring constantly. Cool completely. Serve with pie.

Tips:

For a smoother cheesecake, use a food processor to blend the cream cheese until completely smooth before adding the other ingredients.
Be sure to use full-fat cream cheese for the best flavor and texture.
Do not overmix the batter, as this can result in a tough cheesecake.
Bake the cheesecake in a water bath to prevent it from cracking.
Allow the cheesecake to cool completely before serving.
For a tropical twist, garnish the cheesecake with fresh pineapple slices and toasted coconut.

Conclusion:

This coconut pineapple cheesecake is a delicious and refreshing dessert that is perfect for any occasion. With its creamy coconut filling, sweet pineapple topping, and graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this coconut pineapple cheesecake a try. You won't be disappointed!