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Tropical Pineapple Cheesecake Tart

Carly
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Creamy Coconut Pineapple Cheesecake Tart

Tropical Pineapple Cheesecake Tart

This Tropical Pineapple Cheesecake Tart is a delightful fusion of sweet and tangy flavors, perfect for any occasion. The creamy cheesecake filling, topped with juicy pineapple rings and a glossy pineapple glaze, creates a truly irresistible dessert. This recipe combines the classic appeal of cheesecake with the exotic taste of the tropics, resulting in a treat that is both sophisticated and refreshing.

Course: Dessert Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 60 minutes Servings: 8-10

Ingredients

  • One pre-made pie crust, thawed as instructed on the packaging
  • 8 ounces cream cheese, softened
  • 1/4 cup packed light brown sugar
  • 2 tablespoons shredded dried coconut
  • 1 teaspoon coconut extract
  • 1 large egg
  • 1 (16 ounce) can pineapple rings, drained (or fresh pineapple slices)
  • 4 ounces pineapple juice
  • 2 tablespoons cornstarch
  • 2 tablespoons granulated sugar
  • Pinch of salt

Instructions

Preparing the Crust:

  1. Preheat oven to 450°F (230°C).
  2. Roll out the pie crust according to package directions and fit it into a 10-inch tart pan with removable bottom. Trim any excess dough.
  3. Prick the crust evenly with a fork to prevent bubbling.
  4. Blind bake the crust for about 8 minutes, or until lightly golden brown. Remove from oven and let cool.

Making the Cheesecake Filling:

  1. Using a large bowl, thoroughly beat the cream cheese to a smooth consistency. Gradually add the brown sugar, coconut, coconut extract, and egg, beating until well combined and light and fluffy.

Assembling and Baking the Tart:

  1. Carefully pour the cheesecake mixture into the ready pie crust, making sure it's spread out evenly.
  2. Arrange the pineapple rings on top of the cheesecake filling, cutting them in half if necessary to fit.
  3. Bake the tart in the preheated oven for about 20 minutes, or until the filling is set.

Preparing the Pineapple Glaze:

  1. In a small saucepan, whisk together the pineapple juice, cornstarch, and granulated sugar until smooth.
  2. Bring the mixture to a gentle simmer over medium heat, stirring constantly until the glaze thickens.

Finishing the Tart:

  1. Carefully pour the pineapple glaze over the warm tart, allowing it to drip down the sides.
  2. Let the tart cool completely at room temperature before refrigerating for at least 2 hours to set.

Tips

  • For a richer flavor, use whole milk or heavy cream instead of the egg in the cheesecake filling.
  • To prevent the crust from becoming soggy, ensure it is completely cooled before adding the cheesecake filling.
  • For a more intense coconut flavor, toast the coconut shreds before adding them to the filling.
  • To enhance the tropical taste, garnish the tart with fresh mint leaves or a sprinkle of toasted coconut flakes.
  • For optimal taste and consistency, refrigerate the tart before serving.

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