🍍🥥 Paradise Cheesecake
A velvety cream cheese filling with tropical fruit flavors, nestled over a crisp graham or coconut crust and optionally topped with a glossy fruit glaze or whipped cream.
🧾 Ingredients (Serves 10–12)
🔸 For the Crust:
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1½ cups graham cracker crumbs
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½ cup sweetened shredded coconut
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¼ cup sugar
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6 tbsp melted butter
🔸 For the Filling:
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3 (8 oz) packages cream cheese, softened
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¾ cup granulated sugar
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3 eggs
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1 tsp vanilla extract
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½ cup crushed pineapple, drained well
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½ cup sour cream
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Zest of 1 lime (optional, but brightens it up)
🔸 Optional Tropical Topping:
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½ cup pineapple preserves or apricot jam
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1 tbsp water (to thin)
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Toasted coconut flakes or chopped macadamia nuts, for garnish
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Whipped cream or maraschino cherries for serving
🔪 Instructions
1. Make the Crust
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Preheat oven to 325°F (160°C).
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Mix graham crumbs, coconut, sugar, and melted butter.
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Press firmly into the bottom of a 9-inch springform pan.
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Bake for 10 minutes, then set aside to cool.
2. Make the Filling
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Beat cream cheese and sugar until smooth and fluffy.
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Add eggs one at a time, mixing well after each.
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Mix in vanilla, sour cream, lime zest (if using), and drained pineapple.
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Pour the filling over the cooled crust and smooth the top.
3. Bake the Cheesecake
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Bake at 325°F for 55–65 minutes, or until the edges are set and the center has a slight jiggle.
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Turn off oven and crack the door; let cheesecake sit for 1 hour.
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Chill in the fridge for at least 4 hours or overnight.
4. Topping (Optional but Recommended!)
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Heat pineapple preserves with water in a small saucepan until pourable.
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Let cool slightly, then spread over the top of the chilled cheesecake.
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Garnish with toasted coconut, macadamia nuts, or tropical fruit.
🍽️ Serving Ideas:
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Serve cold with a dollop of whipped cream.
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Pair with fresh fruit like mango slices, kiwi, or pineapple rings.
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Add a little rum extract or coconut extract to the filling for a true “paradise” twist.
✅ Tips:
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Drain pineapple well to prevent the filling from becoming watery.
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To toast coconut: bake on a sheet at 325°F for 5–7 minutes until golden, watching closely.
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Run a knife around the edge before chilling to prevent cracking.
Would you like a no-bake version, a pina colada cheesecake twist, or a gluten-free crust option?
