Preheat oven to 325°F (165°C).
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and vanilla extract, and beat until combined.
Add eggs one at a time, beating well after each addition. Fold in crushed pineapple.
Pour cream cheese mixture over crust in the springform pan.
Bake for 60-70 minutes or until the center is set. Cool on a wire rack, then refrigerate for at least 4 hours or overnight.
In a small bowl, combine sour cream and heavy cream. Spread mixture over the chilled cheesecake.
Top with toasted coconut flakes, chopped pecans, and pineapple chunks.
Slice and serve.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 90 minutes | Kcal: 450 kcal | Servings: 8 servings
Made this last night for the fam and we scraped the casserole got emptied out!
This recipe is now my absolute favorite breakfast and can also be taken on the go.
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