Indulge in the tropical flavors of Hawaii with this delicious Hawaiian Cheesecake. Made with a buttery graham cracker crust and a creamy coconut cheesecake filling, this dessert will transport your taste buds to the islands. Topped with juicy pineapple chunks and toasted coconut flakes, each bite is a little taste of paradise. Perfect for summer parties or any time you want to bring a bit of the Hawaiian sunshine into your home.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted unsalted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 4 large eggs
- 1 cup crushed pineapple, drained
- 1/2 cup sweetened shredded coconut
- 1/4 cup all-purpose flour
Directions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the coconut milk and mix until well combined.
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- In a separate bowl, mix together the crushed pineapple, shredded coconut, and flour. Fold this mixture into the cream cheese mixture.
- Pour the batter into the prepared crust, spreading it evenly.
- Bake for 1 hour, or until the cheesecake is set and slightly golden on top.
- Remove from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges to loosen the cheesecake. Remove the sides of the springform pan.
- Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
- Before serving, garnish with additional pineapple chunks and toasted coconut flakes, if desired.
- Slice and enjoy!
