1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup melted butter
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup crushed pineapple, drained
1 cup shredded coconut, toasted
1/2 cup chopped pecans
1/4 cup white chocolate, melted (for drizzle)
Preheat oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Fold in crushed pineapple. Pour mixture over crust in pan.
Bake for 50-60 minutes, or until the center is set. Remove from oven and let cool completely.
Once cooled, top with toasted coconut and chopped pecans.
Drizzle melted white chocolate over the top.
Chill in the refrigerator for at least 4 hours before serving.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes | Kcal: 420 kcal per serving | Servings: 12 servings

By Admin

Leave a Reply

Your email address will not be published. Required fields are marked *