Description
Escape to a sun-soaked paradise with every bite of this White Chocolate Pineapple Coconut Cheesecake. This creamy, luscious dessert brings together the delightful flavors of rich white chocolate, tangy pineapple, and sweet coconut, creating an unforgettable tropical experience. Perfect for birthdays, barbecues, or whenever you crave a slice of paradise, this cheesecake is sure to impress your guests and leave them asking for more.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1 cup white chocolate chips
- 16 oz cream cheese, softened
- 1 cup sour cream
- 1 cup pineapple tidbits, drained
- ½ cup coconut flakes (sweetened or unsweetened)
- ¾ cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of the pan and bake for 10 minutes until golden.
- Melt white chocolate chips in a microwave-safe bowl in short intervals until smooth.
- Beat softened cream cheese until creamy. Gradually mix in sugar, then add sour cream and vanilla extract until smooth.
- Fold in pineapple tidbits and coconut flakes gently.
- Pour filling over the cooled crust and smooth the top. Bake for 50-60 minutes until edges are set but center is slightly jiggly.
- Turn off the oven and crack the door open to cool gradually before chilling in the refrigerator for at least four hours.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 355
- Sugar: 27g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: For a richer flavor, substitute dark chocolate for white chocolate. Enhance presentation with toppings like toasted coconut or fresh fruit. Store leftovers covered in the fridge for up to five days.