This pineapple cheesecake offers a tropical twist on the classic creamy dessert. The cheesecake filling is made with smooth cream cheese, sweetened with sugar, and balanced with the slight tartness of sour cream. Drained crushed pineapple adds a refreshing burst of tropical flavor, making this dessert perfect for any summer gathering or special occasion. The graham cracker crust provides a delightful buttery crunch that complements the creamy filling. It’s a cheesecake that’s easy to prepare and even easier to enjoy!
This Pineapple Cheesecake brings a taste of the tropics to your table, combining a rich, creamy filling with the bright flavor of pineapple. Perfect for any occasion, this cheesecake is as visually stunning as it is delicious. The crust is made from buttery graham crackers, creating a sturdy base that holds up the smooth cream cheese filling.
INGREDIENTS
- Graham cracker crumbs: 1 1/2 cups, for the base
- Granulated sugar (for crust): 1/4 cup, to sweeten the crust
- Unsalted butter: 1/2 cup, melted, for binding the crust
- Cream cheese: 16 oz, softened, for a rich filling
- Granulated sugar (for filling): 1 cup, to sweeten the filling
- Vanilla extract: 1 teaspoon, for flavor
- Large eggs: 3, for structure
- Crushed pineapple: 1 cup, drained, for tropical flavor
- Sour cream: 1/4 cup, to add creaminess
INSTRUCTIONS
- Step 1:
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- Step 2:
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined, then press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes and allow to cool.
- Step 3:
- In a large bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla, mixing until well combined. Add the eggs, one at a time, mixing just until incorporated.
- Step 4:
- Gently fold in the crushed pineapple and sour cream.
- Step 5:
- Pour the cheesecake filling over the cooled crust, smoothing the top.
- Step 6:
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool for about 1 hour.
- Step 7:
- Refrigerate for at least 4 hours or overnight before serving.
Serving and Storage Tips
- Serve chilled for the best texture and flavor.
- Top with fresh pineapple slices or whipped cream for an extra touch of indulgence.
- Store leftovers in the refrigerator for up to 3 days.
Helpful Notes
- Ensure the pineapple is thoroughly drained to prevent the filling from becoming too watery.
- For a smoother cheesecake, avoid overbeating the eggs.
Tips from Well-Known Chefs
- For a tangy twist, try substituting half of the cream cheese with mascarpone, a tip often shared by professional bakers.
The Perfect Tropical Dessert for Any Occasion
This Pineapple Cheesecake is a show-stopping dessert, combining the classic creaminess of cheesecake with the refreshing taste of pineapple. Its smooth, rich texture paired with the graham cracker crust makes it an irresistible choice for any celebration. The tropical flavor will transport your taste buds, making it a wonderful dessert for warm weather gatherings or as a standout dish at holiday parties.
Creative Variations for Your Cheesecake
For added texture, try incorporating shredded coconut into the crust or sprinkle toasted coconut on top for a garnish. You can also swirl in a pineapple compote for even more pineapple flavor throughout the filling. For a citrusy twist, add a splash of lime or lemon zest to the cheesecake batter.
FAQs
Can I use fresh pineapple instead of canned?
Yes, but make sure to drain it well to avoid excess moisture in the cheesecake.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake. Let it cool completely, wrap it tightly in plastic wrap, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
What’s the best way to avoid cracks in the cheesecake?
To avoid cracks, bake the cheesecake in a water bath, and let it cool slowly in the oven with the door cracked open.
Can I use a different type of crust?
Yes, you can substitute the graham cracker crust with a digestive biscuit crust or a gingersnap cookie crust for a spicier flavor.
Summary
This Pineapple Cheesecake is a deliciously tropical dessert that balances a creamy, smooth filling with the refreshing sweetness of pineapple. The graham cracker crust provides the perfect crunchy base for this dessert, while the cheesecake itself is rich and creamy thanks to softened cream cheese, eggs, and sour cream. The addition of drained crushed pineapple throughout the filling gives it a burst of tropical flavor, making it ideal for summer parties or holiday gatherings. It's a crowd-pleaser that’s easy to make ahead, requiring just a few simple steps. After baking, the cheesecake is gradually cooled in the oven, helping to prevent cracks, and then chilled for several hours to achieve the perfect consistency. Once it’s set, this dessert slices beautifully and can be served plain or topped with additional pineapple or whipped cream for a truly indulgent experience.