Description
This tropical Pineapple Cheesecake combines creamy, smooth cheesecake with a delightful tangy twist from crushed pineapple. The buttery graham cracker crust and sour cream topping add the perfect finishing touch. Whether for a special occasion or a sweet treat, this cheesecake brings a refreshing flavor to your dessert table.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 eggs
- 1 cup crushed pineapple, drained
- 1 cup sour cream
- 1/4 cup powdered sugar
- Fresh pineapple chunks for topping
Instructions
- Preheat the oven to 325°F (165°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture onto the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, mixing well. Add eggs one at a time, beating after each addition. Fold in the crushed pineapple.
- Pour the cream cheese mixture over the crust in the springform pan. Bake for 55-60 minutes, or until the center is almost set. Remove from the oven and let cool.
- In a small bowl, mix sour cream and powdered sugar. Spread over the top of the cheesecake. Refrigerate for at least 4 hours.
- Before serving, top with fresh pineapple chunks.
Notes
- For an extra burst of flavor, you can mix some toasted coconut into the crust or the cheesecake filling.
- Make sure the pineapple is well-drained to avoid excess moisture in the cheesecake.
- The cheesecake can be refrigerated for up to 3 days, or you can freeze it for longer storage (just be sure to wrap it well).
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes