Paradise Cheesecake

🌴 Paradise Cheesecake Recipe

🍰 Total Time:

• Prep: 30 minutes

• Bake: 1 hour

• Chill: 6+ hours (preferably overnight)

🔸 Ingredients

🧈 For the Crust:

• 1 ½ cups graham cracker crumbs (about 10 full sheets)

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

• Optional: ¼ cup sweetened shredded coconut (for added tropical flavor)

🧀 For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs (room temperature)

• 1 tsp vanilla extract

• 1 cup sour cream (room temperature)

• 1 tbsp lemon juice

• ½ cup crushed pineapple, well-drained

• Optional: ½ tsp coconut extract (for more tropical flair)

🌴 Topping (Optional but recommended):

• 1 cup heavy whipping cream

• 3 tbsp powdered sugar

• ½ tsp vanilla or coconut extract

• Toasted coconut flakes or pineapple chunks for garnish

🧑‍🍳 Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C).

2. Mix graham cracker crumbs, sugar, and melted butter (plus shredded coconut if using).

3. Press the mixture firmly into the bottom of a 9-inch springform pan.

4. Bake for 8–10 minutes. Remove and let cool slightly while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and fluffy (about 2–3 minutes).

2. Add sugar and beat until well combined.

3. Add eggs one at a time, mixing just until incorporated (do not overbeat).

4. Mix in vanilla, lemon juice, and sour cream.

5. Gently fold in the well-drained crushed pineapple and coconut extract (if using).

Step 3: Bake the Cheesecake

1. Pour the filling into the prepared crust.

2. Place the springform pan into a larger roasting pan. Pour hot water into the outer pan (about halfway up the side of the springform) to make a water bath — this helps prevent cracks.

3. Bake for 55–65 minutes, or until the edges are set but the center is still slightly jiggly.

4. Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.

5. Remove from the oven and water bath, then refrigerate for at least 6 hours or overnight.

Step 4: Make the Topping (Optional)

1. Beat cold heavy cream, powdered sugar, and vanilla/coconut extract until soft peaks form.

2. Spread or pipe over chilled cheesecake.

3. Garnish with toasted coconut flakes, pineapple slices, or maraschino cherries.

✅ Tips for Success

• Room temperature ingredients help avoid lumps and overmixing.

• Drain pineapple well to avoid a watery filling.

• Use a sharp knife dipped in hot water for clean slices.

• Store in the fridge for up to 5 days, or freeze without whipped cream topping for up to 2 months.

🏝️ Variations

• Mango Paradise Cheesecake: Swap pineapple for pureed mango.

• Chocolate-Coconut Paradise: Add a chocolate layer on top and use a chocolate cookie crust.

• Tropical swirl: Swirl passionfruit or guava puree into the filling before baking.

Would you like a printable version or to scale the recipe for a specific pan size (e.g., 8-inch or mini cheesecakes)?