Coconut Pineapple Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
60 milliliters melted unsalted butter
02 -
25 grams white sugar
03 -
190 grams finely crushed graham crackers
→ Filling
04 -
100 grams white sugar
05 -
450 grams softened cream cheese
06 -
5 milliliters pure vanilla extract
07 -
2 eggs, large
08 -
45 grams sweet shredded coconut
09 -
150 grams well-drained crushed pineapple
# Instructions:
01 -
Before you start, grease an 8-inch square pan and turn your oven on to 165°C.
02 -
Mix the graham crumbs, melted butter, and sugar together until there's no dry spot. In the greased pan, press it flat to form a sturdy base.
03 -
Whisk the cream cheese with sugar until it's smooth. Add eggs one at a time, beating thoroughly. Lastly, blend in the vanilla.
04 -
Carefully stir in the crushed pineapple and coconut until they're evenly spread through the batter.
05 -
Spread the cream cheese batter over the crust, smoothing it out. Put it in the 165°C oven for 30 to 35 minutes—look for a golden edge and a set center.
06 -
Let the pan cool completely. Pop it in the fridge for at least 2 hours before slicing into bars.
# Notes:
01 -
Squeeze out as much moisture as you can from the pineapple before using.
02 -
Chilling makes the bars taste better and cut cleaner.