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Are you ready to elevate your dessert game with a dish that captures the essence of paradise? The Coconut Pineapple Cheesecake is not just a dessert; it's a tropical escape that combines the creamy richness of traditional cheesecake with the sweet, zesty flavors of pineapple and the delightful crunch of coconut. This decadent treat is perfect for warm summer days, festive gatherings, or simply as a delightful indulgence any time of year.

Coconut Pineapple Cheesecake

Escape to paradise with this Coconut Pineapple Cheesecake! This lush dessert combines creamy cheesecake with sweet pineapple and crunchy coconut, perfect for any occasion. Imagine indulging in a slice of tropical bliss on a warm summer day or at festive gatherings. With its buttery graham cracker crust and smooth filling, it's sure to be a showstopper. Ready to elevate your dessert game? Try this delicious recipe now! #Dessert #Cheesecake #TropicalFlavors #CoconutPineapple
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Ingredients
  

1 ½ cups crushed graham crackers

½ cup unsweetened shredded coconut

½ cup unsalted butter, melted

16 oz cream cheese, softened

½ cup granulated sugar

½ cup sour cream

1 teaspoon vanilla extract

2 cups crushed pineapple, drained

1 cup whipped cream

Fresh pineapple slices and toasted coconut for garnish (optional)

Instructions
 

Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.

    In a bowl, combine the crushed graham crackers, shredded coconut, and melted butter. Mix well.

      Press the mixture firmly into the bottom of the prepared pan to form the crust.

        In a large mixing bowl, beat the softened cream cheese and sugar until smooth.

          Add in the sour cream and vanilla extract, and mix until combined.

            Fold in the drained crushed pineapple into the cream cheese mixture until evenly distributed.

              Pour the cheesecake filling over the crust, spreading it out evenly.

                Bake in the preheated oven for 45-50 minutes, or until the center is set but slightly jiggly.

                  Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.

                    Before serving, top with whipped cream, fresh pineapple slices, and toasted coconut if desired.

                      Prep Time, Total Time, Servings: 20 min | 6 hr | 8 servings