Description
Creamy pineapple cream cheesecake delights with tropical fusion of tangy fruit and rich cheese. Silky layers melt across palates, promising sweet escape to Caribbean-inspired dessert paradise you’ll savor to the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 1 cup whipped cream
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup (60 milliliters) melted butter
Flavor Ingredients:
- 1/2 cup sugar
- 1/2 cup crushed pineapple, drained
- 1/4 cup (60 milliliters) pineapple juice
Instructions
- Preheat oven to precisely 325°F (160°C), ensuring an optimal baking environment for the delicate cheesecake.
- Combine graham cracker crumbs with melted butter, thoroughly blending until the mixture resembles coarse sand, then firmly press into the bottom of a springform pan to create a uniform, compact crust.
- Using an electric mixer, whip cream cheese until velvety smooth, gradually incorporating sugar, crushed pineapple, and pineapple juice, creating a luscious, creamy base.
- Gently introduce eggs one at a time, mixing thoroughly after each addition to maintain a silky, uniform texture without overmixing.
- Carefully pour the pineapple-infused cheesecake mixture over the prepared crust, ensuring an even distribution.
- Bake in the preheated oven for 50-60 minutes, watching for a slight jiggle in the center and golden edges, indicating perfect doneness.
- Remove from oven and allow to cool completely at room temperature, preventing potential cracking.
- Once cooled, generously crown the cheesecake with fluffy whipped cream, creating an elegant finishing touch.
- Refrigerate for a minimum of 4 hours, allowing flavors to meld and texture to set perfectly before serving.
Notes
- Ensure cream cheese is at room temperature for smoother mixing and preventing lumps in the batter.
- Drain pineapple thoroughly to prevent excess moisture from making the cheesecake watery and affecting its texture.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Gently fold eggs into the mixture to maintain a light, creamy consistency and prevent over-mixing, which can cause cracks in the cheesecake.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 392 kcal
- Sugar: 19 g
- Sodium: 275 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 105 mg