Paradise Cheesecake sounds like a dreamy, tropical twist on a classic dessert—perfect for summer gatherings, birthdays, or whenever you need a taste of vacation. Here’s a decadent version featuring creamy cheesecake infused with coconut and pineapple, layered over a buttery graham cracker crust, and topped with a light tropical glaze or fruit.
🏝️ Paradise Cheesecake Recipe
Servings: 12
Prep Time: 20 minutes
Cook Time: 1 hour
Chill Time: 4–6 hours (or overnight)
🥥 Ingredients
Crust:
- 1 ½ cups graham cracker crumbs (or vanilla wafer crumbs)
- 1/4 cup shredded coconut (optional, for texture)
- 1/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, melted
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional but highly recommended)
- 3 large eggs
- 1/2 cup crushed pineapple, well-drained
- 1/2 cup sour cream or Greek yogurt
Topping (optional but heavenly):
- 1/2 cup pineapple preserves or apricot jam
- 1–2 tbsp pineapple juice or water
- Fresh fruit: kiwi, pineapple slices, toasted coconut, or maraschino cherries for garnish
🍰 Instructions
1. Make the Crust:
- Preheat oven to 325°F (163°C).
- Combine graham cracker crumbs, coconut, sugar, and melted butter in a bowl.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes, then set aside to cool.
2. Prepare the Filling:
- In a large bowl, beat softened cream cheese until smooth.
- Add sugar, vanilla, and coconut extract. Mix well.
- Beat in eggs one at a time, mixing just until blended.
- Stir in sour cream and then gently fold in the drained pineapple.
3. Bake the Cheesecake:
- Pour filling over the crust. Tap pan gently to remove air bubbles.
- Place pan in a water bath (wrap the outside with foil if using a springform pan).
- Bake for 55–65 minutes, or until the center is just slightly jiggly.
- Turn off oven, crack the door open, and let cheesecake cool for 1 hour inside.
- Remove, cool to room temp, then refrigerate 4–6 hours or overnight.
4. Add the Topping:
- Heat pineapple preserves with a little juice or water until spreadable.
- Spread gently over the chilled cheesecake.
- Top with fruit and toasted coconut as desired.
✨ Optional Additions:
- Add 1/4 cup rum or Malibu (coconut rum) to the batter for a boozy version.
- Swap graham crackers for macadamia nut shortbread for an upscale base.
- Top with whipped cream and a cherry for that retro tropical diner vibe.