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White Chocolate Pineapple Coconut Cheesecake

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White Chocolate Pineapple Coconut Cheesecake is a tropical delight that combines velvety cream cheese with creamy white chocolate, juicy pineapple, and a hint of coconut. This cheesecake offers a luscious and refreshing taste, reminiscent of sunny days on the beach. Its visually stunning presentation makes it perfect for summer gatherings or any special occasion. Indulge in a slice and let the flavors transport you to paradise!

  • Total Time: 1 hour 20 minutes
  • Yield: Serves 12 1x

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1 cup white chocolate, melted
  • 1 cup coconut cream (chilled)
  • ½ cup granulated sugar
  • 3 large eggs (room temperature)
  • 1 cup pineapple chunks (fresh or well-drained canned)
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs with melted butter and press firmly into the bottom of a springform pan.
  2. Melt white chocolate in a microwave-safe bowl in 20-second intervals until smooth; set aside.
  3. Beat cream cheese until fluffy. Gradually add sugar, then mix in melted white chocolate, chilled coconut cream, eggs, and vanilla extract until smooth.
  4. Gently fold in pineapple chunks and pour the mixture over the crust.
  5. Bake for 55-60 minutes until set but slightly jiggly in the center. Cool at room temperature before refrigerating for at least four hours or overnight.
  6. Serve garnished with extra pineapple or whipped cream.
  • Author: DANIEL LAWSON
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 slice (100g)
  • Calories: 320
  • Sugar: 20g
  • Sodium: 180mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 80mg