Tropical Cheesecake

  • Servings: servings
  • Serving Size: 8 to 10
  • Nutrition: See Below
  • Prep Time: 20 Minutes
  • Cook Time: 70 Minutes


  • 1 1/4 cups graham cracker crumbs
  • 1/2 cup flaked coconut, toasted*
  • 1/2 cup nuts, toasted and finely chopped*
  • 2 tablespoons light brown sugar
  • 1/4 cup butter, melted
  • 2 (8 oz.) packages cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 3 large eggs
  • 1/4 cup frozen orange juice concentrate, thawed
  • 1 (20 oz.) can juice-packed crushed pineapple, well drained, divided, reserving 1/2 cup juice
  • 1 (8 oz.) container sour cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch


  • HEAT oven to 300°F. Combine graham cracker crumbs, coconut, nuts, brown sugar and butter. Press firmly into bottom and halfway up side of 9-inch springform pan.
  • BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and juice concentrate; mix well. Stir in 3/4 cup pineapple. Pour into prepared pan.
  • BAKE 65 minutes or until center is set; spread top with sour cream. Bake an additional 5 minutes. Cool.
  • COMBINE sugar and cornstarch in small saucepan; mix well. Gradually add reserved pineapple juice, then remaining pineapple.
  • COOK and stir over low heat until thickened. Cool. Spread over cheesecake. Chill. Just before serving, remove side of springform pan. Garnish as desired.
  • *To toast nuts and coconut: Place each separately in dry nonstick skillet; cook over medium heat, shaking pan until lightly browned.
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