This luscious tropical cheesecake can be made ahead of time for easy entertaining.
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Crust
1 13 cups graham cracker crumbs
14 cup Land O Lakes® Butter, melted
2 tablespoons sugar
Filling
1 cup sugar
4 (8-ounce) packages cream cheese, softened
1 cup sour cream
1 cup sweetened flaked coconut
1 (20-ounce) can crushed pineapple in juice, well-drained
Topping
12 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.
