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Pineapple Cheesecake Recipe

Pineapple Cheesecake Recipe
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★★★★★

4.9 from 27 reviews

This Pineapple Cheesecake is a luscious tropical twist on the classic dessert, featuring a creamy cream cheese filling infused with pineapple and topped with a sweet, thickened pineapple glaze. The graham cracker crust offers a buttery, crumbly base, while optional garnishes like whipped cream, pineapple slices, and mint leaves enhance its presentation and flavor. Perfect for summer gatherings or any occasion needing a refreshing, fruity delight.

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Pineapple Filling:

  • 24 oz (3 blocks) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • ½ cup crushed pineapple, well-drained
  • ½ cup pineapple juice (reserved from the crushed pineapple can)

For the Topping:

  • 1 cup crushed pineapple, well-drained
  • 2 tablespoons granulated sugar
  • 2 teaspoons cornstarch
  • 2 tablespoons water

Optional Garnish:

  • Whipped cream
  • Pineapple slices or chunks
  • Mint leaves

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Bake for 8 to 10 minutes, then remove and let it cool slightly.
  2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with sugar until smooth and free of lumps. Add the eggs one at a time, mixing on low speed after each addition until just combined to avoid overbeating. Stir in the vanilla extract, sour cream, well-drained crushed pineapple, and pineapple juice. Mix until creamy and smooth, but be careful not to overmix.
  3. Bake the Cheesecake: Pour the prepared filling over the cooled crust in the springform pan. Place the springform pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath. This helps the cheesecake bake evenly and prevents cracking. Bake in the preheated oven for 60 to 70 minutes or until the center is just set with a slight jiggle.
  4. Cool and Chill: Once baked, turn off the oven and crack the door open. Allow the cheesecake to cool gradually inside the oven for 1 hour to minimize shrinking and cracking. Then remove from the oven, cover it loosely with plastic wrap or foil, and refrigerate for at least 4 hours or preferably overnight to set completely.
  5. Prepare the Pineapple Topping: In a small saucepan, combine the crushed pineapple, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and let it cool completely before spreading on the cheesecake.
  6. Assemble and Serve: Once the cheesecake is fully chilled, spread the cooled pineapple topping evenly over the surface. Garnish with whipped cream, fresh pineapple slices or chunks, and mint leaves if desired. Slice into 12 servings and enjoy!

Notes

  • Ensure cream cheese is softened to room temperature to achieve a smooth filling without lumps.
  • Do not overbeat the batter to prevent excess air which can cause cracks during baking.
  • The water bath helps regulate temperature and keeps the cheesecake moist and crack-free.
  • Drain pineapple thoroughly to avoid excess moisture in the filling.
  • Chilling the cheesecake overnight improves texture and flavor development.
  • For easier slicing, dip the knife in hot water and wipe clean between cuts.

Nutrition

Keywords: Pineapple Cheesecake, Tropical Dessert, Cream Cheese Dessert, Homemade Cheesecake, Fruit Topping, Summer Dessert, Sweet Treat

Find it online: https://maicook.com/pineapple-cheesecake-recipe/