Coconut Pineapple Cheesecake
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Description
Indulge in the tropical delight of this Coconut Pineapple Cheesecake, a dessert that effortlessly combines the rich creaminess of cheesecake with the vibrant flavors of coconut and pineapple. The use of a simple cake mix for the crust makes this recipe not only quick but also incredibly satisfying, especially when paired with a steaming cup of coffee. Whether you’re hosting a gathering or simply craving something sweet, this cheesecake is sure to impress your family and friends.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 476.8 |
| Total Fat | 25 g |
| Saturated Fat | 13.5 g |
| Cholesterol | 100.5 mg |
| Sodium | 432.4 mg |
| Total Carbohydrates | 59.5 g |
| Dietary Fiber | 1.5 g |
| Sugars | 40.1 g |
| Protein | 5.6 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 1 cup |
| Margarine | ½ cup |
| Egg | 1 large |
| Granulated Sugar | 1 cup |
| Cornstarch | ½ cup |
| Cream Cheese | 1 package (8 oz) |
| Milk | 1 cup |
| Vanilla Extract | 1 teaspoon |
| Egg | 1 large |
| Sugar | ⅓ cup |
| Cornstarch | 3 tablespoons |
| Crushed Pineapple (with juice) | 1 can (20 oz) |
| Egg | 1 large |
| Sweetened Shredded Coconut | 1½ cups |
Instructions
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Prepare the Crust: In a large mixing bowl, combine the dry cake mix (reserving ½ cup for later use), ½ cup of softened butter, and 1 egg. Mix until well combined and a dough-like texture forms.
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Grease the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 13×9-inch baking pan to prevent the cheesecake from sticking.
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Bake the Crust: Press the cake mixture evenly into the bottom of the prepared pan. Bake in the preheated oven for approximately 15 minutes, or until the crust is light golden brown.
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Make the Filling: While the crust is baking, beat together the cream cheese, remaining milk, 1 egg, and vanilla extract in a medium-sized bowl until smooth and creamy. Set aside once well mixed.
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Prepare the Topping: In a separate bowl, combine the reserved ½ cup of cake mix with ⅓ cup of sugar and 3 tablespoons of cornstarch. Stir in the crushed pineapple (with its juice) and the remaining egg until well combined.
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Toast the Coconut: Spread the shredded coconut on a cookie sheet and toast it in the oven at 375°F (190°C) for about 5 minutes, or until golden brown. Keep a close eye on it to prevent burning.
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Assemble the Cheesecake: Once the crust is done baking, remove it from the oven. Pour the cream cheese filling over the partially baked crust, spreading it evenly.
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Add the Topping: Spoon the pineapple topping mixture over the cream cheese filling, making sure it is evenly distributed.
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Sprinkle the Coconut: Generously sprinkle the toasted coconut over the pineapple filling for added texture and flavor.
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Final Bake: Return the pan to the oven and bake for an additional 35-40 minutes at 350°F (175°C). The cheesecake is done when it is light golden brown, and the filling is set in the center.
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Cool and Chill: Once baked, remove the cheesecake from the oven and allow it to cool at room temperature. Then, refrigerate for at least 2 hours before serving to allow the flavors to meld and the cheesecake to firm up.
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Serve and Enjoy: Cut the cheesecake into squares, serve chilled, and enjoy the tropical flavors that make this dessert truly irresistible.
Keywords
Cheese, Coconut, Fruit, Nuts, Oven, Dessert, Easy Cheesecake, Tropical Dessert
This Coconut Pineapple Cheesecake is not only a delightful treat for your taste buds but also a stunning centerpiece for any dessert table. The combination of cream cheese, pineapple, and coconut creates a heavenly taste experience that is sure to have everyone asking for seconds. Enjoy every luscious bite!
