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Pineapple Cheesecake: A Deliciously Creamy Dessert Recipe You Must Try

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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!

Ingredients

Scale
  • 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.

Find it online: https://anasrecipes.com/pineapple-cheesecake/