Ingredients
Equipment
Method
- Make crust: In a bowl, mix graham cracker crumbs, 1/3 cup coconut, sugar, and salt. Stir in melted butter until crumbs are moistened and hold together. Press firmly into the bottom of a 9-inch springform pan. Chill for 15-20 minutes.
- Make filling: In a large bowl, beat the softened cream cheese until smooth. Beat in the sweetened condensed milk and vanilla extract until the mixture is creamy and well-combined. Gently fold in the well-drained crushed pineapple and 1/2 cup shredded coconut.
- In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
- Assemble: Spread the filling evenly over the prepared crust. Cover and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is completely set.
- Top: Just before serving, decorate the top of the cheesecake with pineapple chunks, toasted coconut, and chopped pecans.
Notes
Draining Pineapple: It is crucial to drain the pineapple very well to prevent a runny filling. Press it in a fine-mesh strainer or squeeze it in a clean kitchen towel.
Toasting Coconut: Spread shredded coconut on a baking sheet and toast at 350°F (175°C) for 5-10 minutes, watching carefully until golden brown.
Storage: Keep cheesecake covered and refrigerated for up to 5 days. Add toppings only before serving to maintain texture.