Pineapple Cheesecake Recipe

Pineapple Cheesecake combines the rich, creamy texture of classic cheesecake with the tropical sweetness of pineapple, making it the perfect dessert for any occasion. Whether you’re hosting a dinner party or just craving something sweet, this cheesecake delivers a burst of flavor and freshness. The buttery graham cracker crust provides a perfect balance to the creamy filling, while the addition of pineapple gives it a refreshing, tropical twist. Topped with a dollop of tangy sour cream and fresh pineapple chunks, this cheesecake is a delicious indulgence that everyone will love.

This cheesecake is not only easy to make but also incredibly versatile. You can enjoy it as a light summer dessert or serve it year-round to brighten up any meal. With a prep time of just 20 minutes and a baking time of around 60 minutes, it’s a perfect dessert for both beginners and experienced bakers alike. Let’s dive into how you can make this heavenly dessert.

Why You’ll Love This Recipe

1. Tropical Flavor

The addition of crushed pineapple brings a fresh, tangy sweetness to the cheesecake, offering a tropical twist on a classic favorite.

2. Smooth and Creamy Texture

The combination of cream cheese and sour cream creates a rich, velvety texture that melts in your mouth.

3. Easy to Make

With simple ingredients and straightforward steps, this recipe is easy to follow and perfect for novice bakers.

4. Perfect for Any Occasion

Whether it’s a summer barbecue, a holiday gathering, or just a sweet treat after dinner, this cheesecake fits every occasion.

5. Customizable Topping

While fresh pineapple chunks are a delightful topping, you can also experiment with other fruits, like berries or mangoes, to make the cheesecake your own.

Ingredients

• Graham cracker crumbs
• Sugar
• Butter (melted)
• Cream cheese (softened)
• Sugar
• Vanilla extract
• Eggs
• Crushed pineapple (drained)
• Sour cream
• Powdered sugar
• Fresh pineapple chunks for topping

Variations

If you’d like to experiment with this recipe, here are a few variations you can try:

• Add coconut: Mix shredded coconut into the cheesecake batter for an extra tropical touch.
• Change the fruit: You can use different fruits like mango or berries for a different fruity flavor in the cheesecake.
• Chocolate crust: Swap out the graham cracker crumbs for chocolate cookie crumbs for a richer, chocolatey crust.
• Lemon zest: Add some lemon zest into the cheesecake filling for a burst of citrus that complements the pineapple.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 325°F (165°C). Prepare a 9-inch springform pan by greasing it lightly or lining the bottom with parchment paper.

Step 2: Make the Crust

In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and crumbly. Press this mixture firmly into the bottom of the springform pan to form a crust.

Step 3: Prepare the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and vanilla extract, and mix until well combined. Add the eggs one at a time, beating after each addition to ensure the batter is smooth. Gently fold in the drained crushed pineapple, being careful not to overwork the batter.

Step 4: Bake the Cheesecake

Pour the cream cheese mixture over the prepared crust in the springform pan. Bake for 55-60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. After that, remove it from the oven and let it cool completely at room temperature.

Step 5: Add the Sour Cream Topping

In a small bowl, mix together the sour cream and powdered sugar until smooth. Spread this mixture evenly over the top of the cooled cheesecake.

Step 6: Refrigerate

Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.

Step 7: Garnish and Serve

Before serving, top the cheesecake with fresh pineapple chunks for a refreshing, tropical finish. Slice and serve chilled.

Tips for Making the Recipe

• Room temperature ingredients: Ensure the cream cheese and eggs are at room temperature for a smooth batter and to avoid lumps in the cheesecake.
• Don’t overbake: Cheesecake continues to cook slightly after it’s removed from the oven, so avoid overbaking to ensure a creamy, smooth texture.
• Use a springform pan: A springform pan allows you to easily remove the cheesecake from the pan without damaging it, ensuring perfect slices.
• Drain the pineapple well: Make sure to drain the crushed pineapple thoroughly to avoid excess moisture in the cheesecake filling.
• Cool slowly: Let the cheesecake cool gradually in the oven to prevent cracking on the surface.

How to Serve

Serve this pineapple cheesecake chilled, ideally with a cup of coffee, iced tea, or a light dessert wine. It’s perfect for a refreshing end to a summer meal or as a treat at any time of year. You can also serve it with additional fruit toppings like mango slices, strawberries, or even a drizzle of caramel sauce for extra sweetness.

Make Ahead and Storage

Storing Leftovers

Once the cheesecake has set, store it in an airtight container in the refrigerator for up to 3-4 days. The flavors only improve after a day or two, making it an excellent dessert for making ahead.

Freezing

You can freeze the cheesecake before adding the sour cream topping. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 1-2 months. Thaw it in the refrigerator overnight before serving.

Reheating

While cheesecake is best served cold, you can let it come to room temperature for about 15-20 minutes before serving if you prefer a slightly softer texture.

FAQs

1. Can I make this cheesecake without a springform pan?

Yes, you can make it in a regular pie dish or a round cake pan, but a springform pan makes it easier to remove the cheesecake without damaging it.

2. Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple, but make sure to finely chop and drain it well to remove excess moisture.

3. Can I skip the sour cream topping?

You can, but the sour cream adds a creamy, tangy contrast to the sweet cheesecake filling, so we recommend keeping it for the best flavor.

4. How do I prevent cracks in the cheesecake?

Avoid overbaking and let the cheesecake cool gradually in the oven. Also, don’t open the oven door while it’s baking to prevent sudden temperature changes that can cause cracks.

5. Can I make this cheesecake in advance?

Yes, this cheesecake is perfect for making a day ahead. It needs to refrigerate for at least 4 hours, but it can be made up to 2 days in advance for convenience.

6. Can I use low-fat cream cheese?

You can use low-fat cream cheese, but the texture and richness may differ slightly from the original recipe.

7. Can I add a fruit topping to the cheesecake?

Absolutely! Fresh berries, mango, or other tropical fruits make excellent toppings for this cheesecake.

8. How can I tell when the cheesecake is done?

The cheesecake should be mostly set with a slight jiggle in the center when it’s done. It will firm up more as it cools.

9. Can I add flavoring to the crust?

You can add cinnamon or a pinch of nutmeg to the graham cracker crust to enhance the flavor and add depth.

10. How long should I chill the cheesecake?

Allow the cheesecake to chill for at least 4 hours, but overnight is ideal for the best texture and flavor.

Conclusion

Pineapple Cheesecake is a delightful, tropical twist on the classic cheesecake that’s sure to impress your guests and satisfy your sweet tooth. The creamy, smooth filling complemented by a buttery graham cracker crust and tangy pineapple topping makes for an unforgettable dessert. Easy to make, customizable, and perfect for any occasion, this cheesecake will become a go-to recipe for years to come.

Print