Description
Pineapple cheesecake is the perfect fusion of creamy, rich cheesecake with a refreshing tropical twist. The tangy sweetness of pineapple enhances the luscious cream cheese filling, while a buttery graham cracker crust adds the perfect crunch. Whether you bake it or opt for a no-bake version, this dessert is sure to impress with its vibrant flavors. Perfect for summer gatherings, special occasions, or whenever you crave a taste of the tropics!
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup sugar
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ¾ cup crushed pineapple (drained well)
For the Topping (Optional):
- Fresh pineapple slices
- Whipped cream
- Toasted coconut flakes
Instructions
Step 1: Prepare the Crust
- Preheat the oven to 350°F (175°C).
- Crush the graham crackers into fine crumbs using a food processor or rolling pin.
- Mix the crumbs with melted butter and sugar until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove and let it cool.
💡 Pro Tip: Cooling the crust before adding the filling helps prevent a soggy base.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, mixing on low speed to avoid overbeating.
- Stir in vanilla extract and sour cream.
- Gently fold in the drained crushed pineapple.
💡 Pro Tip: Overmixing can cause cracks, so mix just until combined.
Step 3: Bake the Cheesecake
- Pour the filling over the cooled crust, spreading it evenly.
- Bake at 325°F (160°C) for 50-60 minutes, until the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
- Remove and let it cool to room temperature before refrigerating for at least 4 hours (preferably overnight).
💡 Pro Tip: Baking in a water bath prevents cracks and ensures even cooking.
Step 4: Garnish & Serve
- Top with fresh pineapple slices, whipped cream, or toasted coconut flakes.
- Serve chilled and enjoy!
Notes
- Make-Ahead: Cheesecake tastes best when chilled overnight.
- Storage: Refrigerate for up to 5 days or freeze for up to 2 months.
- No-Bake Version: Use gelatin and whipped cream instead of eggs. Chill for at least 6 hours.
- Vegan Option: Substitute vegan cream cheese and coconut cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Nutrition
- Serving Size: 8 servings