Description
Creamy pineapple cream cheesecake brings tropical sunshine to classic dessert lovers. Smooth cream cheese and tangy pineapple create a delightful harmony that transports palates to island paradise, inviting you to savor each heavenly bite.
Ingredients
Scale
Crust:
- 2 cups graham cracker crumbs
- 1/2 cup (113 grams) melted butter
- 1/4 cup (50 grams) granulated sugar
Filling:
- 3 packages (8 ounces/226 grams each) cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1/4 cup (60 milliliters) pineapple juice
Topping:
- 1 cup (240 milliliters) heavy cream, whipped
Instructions
- Heat oven to 325°F, positioning rack in center for even baking.
- Combine graham cracker crumbs, melted butter, and sugar in mixing bowl. Press firmly into springform pan’s bottom, creating a compact, even crust layer.
- Using electric mixer, blend cream cheese and sugar until silky and lump-free. Incorporate eggs individually, ensuring thorough mixing after each addition.
- Gently fold vanilla extract, crushed pineapple, and pineapple juice into cream cheese mixture, maintaining smooth consistency.
- Carefully pour prepared filling over graham cracker crust, spreading evenly to prevent air pockets.
- Bake 50-60 minutes until center appears slightly jiggly but not liquid, with edges beginning to pull away from pan sides.
- Remove from oven and allow cheesecake to cool completely at room temperature, preventing potential cracking.
- Refrigerate for minimum 4 hours or preferably overnight to achieve optimal texture and flavor development.
- Prior to serving, generously top with whipped cream and decorate with fresh pineapple slices or additional crushed pineapple for vibrant presentation.
Notes
- Drain pineapple thoroughly to prevent excess moisture from making the cheesecake watery and compromising its creamy texture.
- Use room temperature cream cheese and eggs for smoother, lump-free mixing and more even baking results.
- Run a knife around the pan’s edge after baking to prevent cracking and help the cheesecake release cleanly from the springform pan.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs to accommodate dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 390 kcal
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 110 mg