Description
Pineapple heaven cheesecake delivers a tropical paradise of creamy richness and sweet tangy flavors. Silky smooth layers meld classic cheesecake with fresh pineapple essence, creating a delightful dessert that transports palates to island bliss.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese (softened)
- 3 large eggs
- 1 cup crushed pineapple (well-drained)
- 1 can (20 ounces or 567 grams) crushed pineapple (drained, for topping)
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons unsalted butter (melted)
Additional Ingredients:
- 3/4 cup sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup sugar (for topping)
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Prepare a 9-inch springform pan by greasing and wrapping the exterior with aluminum foil to prevent water seepage. Preheat the oven to 325F (165C).
- Create the graham cracker crust by mixing crumbs, sugar, and melted butter. Press the mixture firmly into the pan’s bottom. Bake for 8-10 minutes, then allow to cool completely.
- In a large mixing bowl, blend cream cheese and sugar until achieving a smooth, velvety texture. Incorporate eggs individually, ensuring thorough mixing after each addition.
- Gently fold in well-drained crushed pineapple, distributing evenly throughout the cream cheese mixture.
- Transfer the cheesecake filling onto the cooled crust. Position the springform pan inside a larger baking dish and carefully pour hot water around the pan to create a water bath.
- Bake for 55-65 minutes, monitoring until the edges appear set and the center maintains a slight wobble when gently shaken.
- Simultaneously, prepare the pineapple topping by combining drained pineapple, sugar, cornstarch, and water in a saucepan. Simmer over medium heat, stirring continuously until the mixture thickens, approximately 3-4 minutes. Remove from heat and allow to cool completely.
- After baking, turn off the oven and leave the door slightly ajar. Allow the cheesecake to cool gradually inside for one hour.
- Refrigerate the cheesecake for a minimum of 4 hours or preferably overnight to ensure proper setting.
- Before serving, generously spread the cooled pineapple topping across the chilled cheesecake surface. Slice and serve chilled.
Notes
- Drain pineapple thoroughly to prevent excess moisture from making the cheesecake soggy, using a fine-mesh strainer or cheesecloth for best results.
- Use room temperature cream cheese and eggs to ensure smooth, lump-free batter and even mixing.
- Create a perfectly smooth top by gently tapping the filled springform pan on the counter to release air bubbles before baking.
- Modify for gluten-free diets by substituting graham cracker crumbs with crushed gluten-free cookies or almond flour.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 317 kcal
- Sugar: 20 g
- Sodium: 155 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg