Description
Creamy cheesecake and juicy pineapple come together in sweet paradise!
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup melted coconut oil or butter
2 tbsp maple syrup
For the Filling:
3 (8 oz) blocks cream cheese, softened
¾ cup maple syrup
3 eggs
½ cup plain Greek yogurt
1 tsp vanilla extract
1 cup crushed pineapple, well-drained
½ tsp pineapple or lemon zest (optional for extra zing)
For the Topping (Optional):
½ cup crushed pineapple (drained)
2 tbsp maple syrup
¼ cup shredded coconut (toasted or plain)
Instructions
Preheat oven to 325°F (163°C). Line a springform pan with parchment and grease the sides.
Mix crust ingredients and press firmly into the bottom of the pan. Bake for 8 minutes, then cool.
Beat cream cheese until smooth. Add maple syrup, eggs one at a time, Greek yogurt, and vanilla. Mix gently until just combined.
Fold in crushed pineapple and zest. Pour over crust and smooth the top.
Bake 50–60 minutes until the center is nearly set. Turn off oven, crack door, and let cool for 1 hour.
Chill for at least 4 hours or overnight. Before serving, top with extra pineapple and coconut if desired.
- Prep Time: 20 min
- Cook Time: 55 min
Nutrition
- Serving Size: 12
- Calories: 330
- Fat: 25g
- Carbohydrates: 21g
- Protein: 6g