The Irresistible Pineapple Cream Cheesecake is a tropical twist on classic cheesecake, combining the tangy sweetness of pineapple with creamy cheesecake. This dessert is perfect for those who love refreshing, fruity flavors paired with rich creaminess.
Pineapple Cream Cheesecake Recipe
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup shredded coconut (optional, for extra tropical flavor)
- ⅓ cup sugar
- 6 tbsp unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 ½ cups crushed pineapple (drained, with juice reserved)
- 2 tbsp cornstarch
For the pineapple topping:
- 1 cup crushed pineapple (drained)
- ¼ cup pineapple juice (reserved from draining)
- ¼ cup sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
For garnish:
- Whipped cream
- Pineapple slices or chunks
- Toasted coconut (optional)
Instructions:
1. Prepare the crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, shredded coconut (if using), and melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool while you prepare the filling.
2. Make the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract and sour cream, mixing until smooth.
- In a small bowl, mix the drained crushed pineapple with cornstarch until evenly coated.
- Fold the pineapple mixture into the cheesecake batter.
- Pour the cheesecake filling into the cooled crust and smooth the top.
3. Bake the cheesecake:
- Bake the cheesecake for 60-70 minutes, or until the center is just set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to avoid cracks.
- Refrigerate for at least 4 hours, or overnight, to fully set.
4. Prepare the pineapple topping:
- In a small saucepan, combine the crushed pineapple, reserved pineapple juice, sugar, cornstarch, and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 5 minutes).
- Remove from heat and let the topping cool to room temperature.
5. Garnish and serve:
- Once the cheesecake is fully chilled, spoon the pineapple topping evenly over the top.
- Garnish with whipped cream, pineapple slices or chunks, and toasted coconut if desired.
Enjoy the tropical flavors of this Irresistible Pineapple Cream Cheesecake, where every bite offers a perfect balance of creamy cheesecake and bright pineapple!