Coconut Pineapple Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
¾ cup white sugar, granulated
02 -
½ cup melted butter
03 -
1 cup finely crushed pecans
04 -
1 cup regular flour
→ Cheesecake
05 -
16 oz cream cheese, softened
06 -
4 tbsp sugar, granulated
07 -
2 tsp vanilla extract
08 -
2 large eggs
09 -
1.5 cups sweetened coconut flakes
10 -
4 tbsp milk
11 -
16 oz pineapple, crushed and well-drained
# Instructions:
01 -
Preheat your oven to 350°F (175°C).
02 -
Blend together the butter, sugar, flour, and pecans in a processor until crumbly. Scoop about 2-3 tablespoons into each cup of an ungreased mini cheesecake or muffin pan. Press down firmly to create a base. Bake for 15 minutes, then let it cool a bit.
03 -
Whisk cream cheese, eggs, sugar, and milk together until creamy and smooth. Stir in the vanilla and drained pineapple gently until mixed evenly.
04 -
Pour the cheese mixture into each crust cup, filling close to the top. Sprinkle some coconut flakes over the top of each.
05 -
Place the cheesecakes in the oven and bake for 15-20 minutes, or until the filling firms up. Let them cool completely before carefully popping them out. Keep leftover crust mixture and filling in the fridge for later batches.
# Notes:
01 -
Make sure to thoroughly drain the crushed pineapple to prevent the filling from getting too wet.