Pineapple Cheesecake Recipe

Pineapple Cheesecake Recipe

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A tropical twist on a classic dessert

Ingredients:

For the crust:

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

For the filling:

  • 16 ounces cream cheese, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 (20 ounce) can crushed pineapple, drained

For the topping:

  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

Prepare the crust:

  1. Preheat oven to 350°F (175°C).
  2. Combine graham cracker crumbs, sugar, and melted butter in a bowl.
  3. Press mixture into the bottom of a 9-inch springform pan.
  4. Bake for 10 minutes, then let cool completely.

Prepare the filling:

  1. In a large bowl, beat cream cheese and sugar until smooth.
  2. Beat in eggs one at a time, then stir in vanilla extract and sour cream.
  3. Gently fold in the drained crushed pineapple.
  4. Pour the filling over the cooled crust.

Bake the cheesecake:

  1. Place the springform pan in a water bath. To do this, place the pan in a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  2. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
  3. Turn off the oven and let the cheesecake cool in the oven for an additional hour.
  4. Remove from the water bath and let cool completely on a wire rack.
  5. Refrigerate overnight.

Prepare the topping:

  1. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the cheesecake:

  1. Once the cheesecake is completely chilled, spread the whipped cream topping over the top.
  2. Refrigerate for at least 2 hours before serving.

Enjoy your delicious Pineapple Cheesecake!

Tips:

  • For a more intense pineapple flavor, add a few tablespoons of pineapple juice to the filling.
  • If you don’t have a springform pan, you can use a regular 9-inch round cake pan.
  • To prevent the cheesecake from cracking, avoid overbaking.
  • For a more tropical twist, garnish with fresh pineapple chunks and mint leaves.

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