This luscious tropical cheesecake can be made ahead of time for easy entertaining.
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1 1/3 cups graham cracker crumbs
1/4 cup Land O Lakes® Butter, melted
2 tablespoons sugar
1 cup sugar
4 (8-ounce) packages cream cheese, softened
4 large Land O Lakes® Eggs
1 cup sour cream
1 cup sweetened flaked coconut
1 (20-ounce) can crushed pineapple in juice, well-drained
1/2 cup sweetened flaked coconut, toasted
1 teaspoon freshly grated orange zest
Heat oven to 325°F.
Combine all crust ingredients in bowl. Press crumb mixture evenly onto bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely.
Combine 1 cup sugar and cream cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, beating well after each addition. Add sour cream, 1 cup coconut and drained pineapple. Continue beating, scraping bowl often, until well mixed.
Spoon cream cheese mixture into prepared crust. Bake 70-90 minutes or until set 2 inches from edge of pan. Sprinkle top with 1/4 cup toasted coconut. Turn off oven; leave cheesecake in oven 2 hours.
Loosen sides of cheesecake from pan by running knife around inside of pan. Cover; refrigerate 8 hours or overnight. Sprinkle with remaining toasted coconut and orange zest.