“Garnished with pineapple, cherries, and oranges, this creamy pineapple cheesecake with a coconut crust will remind you of the tropical pina colada.” - by EAGLE BRAND®
Ingredients
Adjust Servings
Original recipe yields 1 (9-inch) cheesecake
Directions
- Heat oven to 300 degrees F. Combine graham cracker crumbs, coconut, nuts, brown sugar and butter; press firmly on bottom and halfway up side of 9-inch springform pan.
- In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and orange juice; mix well. Stir in crushed pineapple. Pour into prepared pan.
- Bake 1 hour and 5 minutes or until center is set. Cool. Chill. Garnish with sliced pineapple, maraschino cherries and orange slices. Store leftovers covered in refrigerator.
Nutrition
Amount Per Serving (16 total)
- Calories
- 359 cal
- 18%
- Fat
- 20 g
- 31%
- Carbs
- 27 g
- 9%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"I've never made cheesecake from scratch until now, and it was surprisingly easy! It turned out great, and everyone was giving compliments. I skipped the maraschino cherries, and just used orange slice..." See mores, mandarin oranges, and pineapple slices. Would make this again."
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