Pineapple Cheesecake: A Deliciously Creamy Dessert Recipe You Must Try

Pineapple Cheesecake is a delightful dessert that perfectly marries the creamy richness of cheesecake with the tropical sweetness of pineapple. This luscious treat has roots in various cultures, often celebrated in summer gatherings and festive occasions. The combination of tangy pineapple and velvety cream cheese creates a flavor profile that is both refreshing and indulgent, making it a favorite among dessert lovers. I’ve always been captivated by how the bright, fruity notes of pineapple elevate the traditional cheesecake, adding a burst of sunshine to every bite. Whether you’re hosting a dinner party or simply treating yourself, Pineapple Cheesecake is not only easy to make but also a guaranteed crowd-pleaser that will leave everyone asking for seconds!

Ingredients:

• For the crust:
• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon (optional)
• For the cheesecake filling:
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup crushed pineapple, drained
• 1 tablespoon all-purpose flour (optional, for thickening)
• For the topping:
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ cup crushed pineapple, drained
• Fresh pineapple slices (for garnish, optional)

Preparing the Crust

Let’s start with the crust, which is the foundation of our delicious pineapple cheesecake. It’s super easy to make and adds a lovely crunch to the creamy filling.

1. Preheat your oven to 350°F (175°C). This will ensure that our crust bakes evenly and gets that perfect golden color.
2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon (if using). Mix everything together until the crumbs are well coated with butter and the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure to pack it tightly and evenly to create a solid base for the cheesecake.
4. Bake the crust in the preheated oven for about 10 minutes, or until it’s lightly golden. Once done, remove it from the oven and let it cool while you prepare the filling.

Preparing the Cheesecake Filling

Now that the crust is cooling, let’s whip up the creamy cheesecake filling. This is where the magic happens!

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy. This usually takes about 2-3 minutes. Make sure there are no lumps!
2. Add the granulated sugar and vanilla extract to the cream cheese. Continue to beat until well combined, scraping down the sides of the bowl as needed.
3. Next, add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can lead to cracks in your cheesecake.
4. Fold in the crushed pineapple gently with a spatula. If you want a thicker filling, you can add the tablespoon of flour at this stage. It helps to stabilize the cheesecake.

Cooking Process

With our filling ready, it’s time to bake the cheesecake. This step is crucial for achieving that perfect texture.

1. Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to spread it evenly.
2. To prevent cracks, we’ll use a water bath. Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place the wrapped pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
3. Bake the cheesecake in the preheated oven for about 55-65 minutes, or until the edges are set but the center is still slightly jiggly. It will firm up as it cools.
4. Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour. This gradual cooling helps prevent cracks.
5. After an hour, remove the cheesecake from the oven and the water bath. Let it cool completely at room temperature, then refrigerate for at least 4 hours, or overnight for best results.

Preparing the Topping

While the cheesecake is chilling, let’s prepare the delicious topping that will elevate our dessert to the next level.

Conclusion:

In summary, this Pineapple Cheesecake is an absolute must-try for anyone looking to impress their friends and family with a delightful dessert that perfectly balances creamy richness with tropical sweetness. The combination of velvety cream cheese and the bright, zesty flavor of pineapple creates a harmonious blend that is sure to tantalize your taste buds. Plus, the buttery graham cracker crust adds just the right amount of crunch to each bite, making it a truly unforgettable treat. For serving suggestions, consider garnishing your cheesecake with fresh pineapple slices or a drizzle of caramel sauce for an extra touch of indulgence. You can also experiment with variations by adding coconut flakes for a tropical twist or incorporating a hint of lime zest to enhance the flavors even further. The possibilities are endless, and I encourage you to get creative! I genuinely hope you give this Pineapple Cheesecake a try. It’s not just a dessert; it’s a celebration of flavors that will leave everyone asking for seconds. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, any tweaks you made, or even a photo of your beautiful creation. Let’s spread the joy of this delicious recipe together! Print

Pineapple Cheesecake: A Deliciously Creamy Dessert Recipe You Must Try



Print Recipe

This creamy Pineapple Cheesecake features a crunchy graham cracker crust and a luscious cream cheese filling infused with crushed pineapple, topped with light whipped cream. It’s a tropical delight perfect for any occasion, sure to impress your guests!

• Author: Dottie
• Prep Time: 30 minutes
• Cook Time: 70 minutes
• Total Time: 340 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon (optional)
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup crushed pineapple, drained
• 1 tablespoon all-purpose flour (optional, for thickening)
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ cup crushed pineapple, drained
• Fresh pineapple slices (for garnish, optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon (if using). Mix until the crumbs are well coated and resemble wet sand.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan, ensuring it is tightly packed.
4. Bake the crust for about 10 minutes, or until lightly golden. Remove from the oven and let cool.
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
6. Add the granulated sugar and vanilla extract, beating until well combined.
7. Add the eggs one at a time, mixing on low speed after each addition until just combined.
8. Gently fold in the crushed pineapple with a spatula. If desired, add the tablespoon of flour for a thicker filling.
9. Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
10. Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place it in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
11. Bake the cheesecake for about 55-65 minutes, until the edges are set but the center is slightly jiggly.
12. Turn off the oven and crack the door open, letting the cheesecake cool in the oven for about 1 hour.
13. Remove the cheesecake from the oven and the water bath. Let it cool completely at room temperature, then refrigerate for at least 4 hours, or overnight for best results.
14. In a mixing bowl, whip the heavy cream with an electric mixer until soft peaks form.
15. Gradually add the powdered sugar and continue to whip until stiff peaks form.
16. Gently fold in the crushed pineapple.
17. Once the cheesecake is chilled, spread the whipped cream topping over the cheesecake and garnish with fresh pineapple slices if desired.

Notes

• For best results, refrigerate the cheesecake overnight to allow the flavors to meld.
• Ensure the cream cheese is softened to room temperature for a smooth filling.
• The optional flour in the filling helps stabilize the cheesecake, but it can be omitted for a lighter texture.