Coconut Cheesecake with Pineapple Chunks
Baking and Desserts | American cuisine
⏳ Time
50 minutes
🥕 Ingredients
7
🍽️ Servings
6
Description
Coconut cheesecake with pineapple chunks
Ingredients
- Chocolate Gingerbread Cookies - 10.6 oz
- Butter - 2.6 oz
- Semi-soft cream cheese - 21.2 oz
- Sugar - 8.8 oz
- Farm fresh eggs - 3 pieces
- Canned Pineapple Chunks - 15.5 oz
- Desiccated coconut - 4.2 oz
Step by Step guide
Step 1
Melt the butter and let it cool.
Step 2
Crush the cookies and add the melted butter. Mix thoroughly. Press this mixture into the bottom of a baking pan and compact it tightly. Place the pan with the crust in the freezer while preparing the filling.
Step 3
Drain the pineapple and chop it finely.
Step 4
Mix the cream cheese with powdered sugar. Beat in the eggs, mixing after each addition.
Step 5
Add the pineapple chunks and 3/4 cup of shredded coconut, and mix one last time. Pour the filling into the chilled crust and bake for about 50 minutes.
Step 6
First, let the cheesecake cool in the oven with the door open, then remove it. Sprinkle with the remaining shredded coconut.
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