Pineapple Cheesecake with Coconut Cream and Roasted Pineapple

I’ve always loved the combination of pineapple and coconut because it reminds me of the beach and the cocktail pina colada. There’s just something so fun and carefree in the flavor. I created this cheesecake for a dinner party.

Flavor Notes:
Crust: To give the crust a touch of spice, I added some ginger, cinnamon and mixed spice to it.
Cake: Besides the creaminess of the cheesecake, shredded pineapple was mixed into the cake for flavor and sweetness.
Roasted pineapple: Roasted with a bit of salt and cinnamon to give the cake a bit of an “adult” taste.


For the crust
16 pieces of digestive biscuits, finely crushed
1 tsp of cinnamon
1 tsp of ginger
1/2 tsp of mixed spice
125g of butter, melted

For the cheesecake
500g (2 tubs of Philly) cream cheese, room temperature
1/2 cup plus 3 tbsp white caster sugar
1/2 cup sour cream
1 tsp vanilla extract
2 eggs
2 tbsp all-purpose flour
1/2 cup of canned pineapple, cut into small pieces

For the topping
1 cup heavy cream
1/4 cup sugar
1/4 cup coconut cream
Toasted shredded coconut

For the roasted pineapple
3 slices of pineapple rings (the canned variety is fine)
1/2 sugar
2 tsp sea salt
1/2 tsp cinnamon


Mixed everything on the list together until the mixture resembles a bit like wet sand. Then line an 8-inch springform pan (based with a non-stick baking paper, sides greased with butter) with the crumbs to form a crust.

Bake the crust for 8 – 10 minutes at 190C. Remove from oven and set aside to cool.

Reduce oven to 165C. Fill a muffin tray with water and place it on the lowest rack. This will help create some moisture inside the oven and keep the cheesecake from drying out.

Cream the sugar and cream cheese until smooth. Add sour cream and vanilla extract. Add eggs, one at a time, and blend on low speed. Then add flour. Fold in the pineapple piece with a spatula.

Pour the mixture into the crust and bake for 45 minutes or until the centre of the cheesecake wobbles slightly. Turn the heat off and leave the cheesecake inside the oven for 10 minutes. Remove from the oven and run a knife between the crust and the side of the pan. Leave to cool for 30 – 40 minutes and then leave it to set in the refrigerator for another 3 – 4 hours.

Roasted Pineapple
An hour before the cake is done, turn the oven to 230C. Line a baking tray with baking paper. Coat the pineapple rings with sugar, salt and cinnamon. Then roast for 15 minutes or until the slices turn brown. Take out and cool.

Coconut Cream Topping
Whip the heavy cream, sugar and coconut cream until it’s lush and fluffy. Using a palette knife, spread the cream on top of the cheesecake. Place the roasted pineapple in the centre and then dust with toasted coconut.

To order, click here.

Pineapple Cheesecake with Coconut Cream and Roasted Pineapple, $60 (with delivery within Singapore); $50 (self pick-up)

Pineapple Cheesecake with Coconut Cream and Roasted Pineapple, $60 (with delivery within Singapore); $50 (self pick-up)

Check out Alpha Bakes’ other creations in our A – Z List!

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