Coconut Pineapple Cheesecake
A delicious Coconut Pineapple Cheesecake that brings tropical flavors to your dessert table.
Equipment
- Food Processor
- Mini Cheesecake Pan
Ingredients
For Crust
- 1 cup pecans
- 1 cup all-purpose flour
- ¾ cup white sugar
- ½ cup melted butter
For Cheesecake
- 16 ounces softened cream cheese
- 4 tablespoons white sugar
- 4 tablespoons milk
- 2 large eggs
- 2 teaspoon vanilla extract
- 16 ounces crushed pineapple drained
- 1.5 cups flaked coconut sweetened
Instructions
Preparation
- Preheat oven to 350° F.
- In a food processor, add 1 cup pecans, 1 cup all-purpose flour, ¾ cup white sugar and ½ cup melted butter. Blend until crumbs form.
- Pat about 2-3 tablespoons of crust mixture into ungreased mini cheesecake pan in each individual cup (you could use mini muffin pans).
- Bake for 15 minutes, then cool slightly.
Filling
- Beat together 16 ounces softened cream cheese, 4 tablespoons white sugar, 4 tablespoons milk and 2 large eggs until thick. Fold in 2 teaspoon vanilla extract, and drained 16 ounces crushed pineapple.
Assemble
- Add the cream cheese mixture to each cup (almost to the top).
- Sprinkle each cheesecake with 1.5 cups flaked coconut.
Bake
- Bake 15-20 minutes. Let cool, then pop out.
- Refrigerate leftover crust and cheesecake mixture until the pan is free.
Notes
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Nutrition
Serving: 1mini cheesecakeCalories: 464kcalCarbohydrates: 35gProtein: 6gFat: 34gSaturated Fat: 19gCholesterol: 89mgSodium: 206mgPotassium: 218mgFiber: 3gSugar: 24gVitamin A: 815IUVitamin C: 3.8mgCalcium: 65mgIron: 1.4mg
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