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Pineapple Cheesecake


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Rate this recipe 4.4/5 (34 Votes)


  • Crust
  • 1/3 cup melted butter
  • 1 3/4 cups crushed social tea biscuits or 1 3/4 cups
  • graham wafers
  • Filling
  • 16 ounces cream cheese, at room temperature
  • 2/3 cup sour cream
  • 2/3 cup plain yogurt
  • 2 large eggs
  • 1/3 cup white sugar
  • 1 Tablespoon all purpose flour
  • 3 Tablespoons creamed coconut
  • 1/3 cup white rum or 1/3 cup coconut rum
  • 1 (20 ounce) cans crushed pineapple
  • Pineapple Topping
  • 1 (20 ounce) can crushed pineapple
  • 1/2 cup sugar
  • 1 Tablespoon cornstarch
  • Garnish
  • 3 Tablespoons long unsweetened shredded coconut



Step 1


Preheat your oven to 350 degrees F.

Grease a 9 inch spring form pan.

Melt butter in a small pot over low heat. Add crumbs stir in well.

Press onto bottom and up the sides of the prepared pan and set aside.


In a large mixing bowl, using an electric mixer, beat the cream cheese until creamy.

Add in the sour cream and yogurt and eggs beat until smooth.

Beat in the sugar and flour.

Stir in the creamed coconut and the rum.

Stir the pineapple into the cheese mixture.

Spoon the filling into the prepared crust.

Bake in the preheated oven for 45 minutes, or until set.

Remove from the oven and let cool down then put into the refrigerator to cool for at least 4 hours or overnight.

Pineapple Topping

Combine undrained pineapple, sugar and cornstarch in medium saucepan.

Bring to boil, stirring with a spatula occasionally until sauce thickens.

Remove from the heat and transfer to a bowl with a lid.

Put into the refrigerator to cool.


When the cheesecake has cooled, spread the pineapple topping over the top and sprinkle on the shredded coconut flakes.

When it comes time to serve, run a knife around the edge of the springform pan before removing it.

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