This luscious tropical cheesecake can be made ahead of time for easy entertaining.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
Crust
1 1/3 cups graham cracker crumbs
1/4 cup Land O Lakes® Butter, melted
2 tablespoons sugar
Filling
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
Topping
1/2 cup sweetened flaked coconut, toasted
1 teaspoon freshly grated orange zest
STEP 1
Heat oven to 325°F.
STEP 2
Combine all crust ingredients in bowl. Press crumb mixture evenly onto bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely.
STEP 3
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.
STEP 4
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.
STEP 5
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.