Pineapple Delight Cheesecake

14 ingredients
11 steps

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

  1. 1
    Heat oven to 325°F
  2. 2
    Combine all crust ingredients in small bowl. Press crumb mixture evenly onto bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely.
  3. 3
    Combine 1 cup sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes).
  4. 4
    Add eggs one at a time and beat well after each addition (1 minute).
  5. 5
    Add sour cream, 1 cup coconut and drained pineapple. Continue beating, scraping bowl often, until well mixed (1 minute).
  6. 6
    Spoon cream cheese mixture into prepared crust.
  7. 7
    Bake for 70 to 90 minutes or until set 2 inches from edge of pan.
  8. 8
    Sprinkle top with 1/4 cup toasted coconut.
  9. 9
    Turn off oven; leave cheesecake in oven 2 hours.
  10. 10
    Loosen sides of cheesecake from pan by running knife around inside of pan. Cover; refrigerate 8 hours or overnight.
  11. 11
    Sprinkle with remaining toasted coconut and orange peel, enjoy!

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