Description
Pineapple Heaven Cheesecake is a creamy, tropical dessert that combines a buttery graham cracker crust with a luscious pineapple-infused cream cheese filling. Topped with whipped cream and fresh pineapple pieces, this no-fail cheesecake offers a perfect balance of sweetness and refreshing fruitiness, ideal for warm weather or special occasions.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
For the Filling:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup crushed pineapple (drained)
For the Topping:
- 1 cup whipped topping (like Cool Whip or homemade whipped cream)
- 1/2 cup crushed pineapple (drained)
- Pineapple slices or chunks for garnish (optional)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 8 minutes, then remove it from the oven and allow it to cool slightly.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese with the sugar until the mixture is smooth and fluffy. Add the sour cream and vanilla extract, mixing well to incorporate. Beat in the eggs one at a time, mixing just until combined after each addition. Gently fold in the drained crushed pineapple to avoid deflating the mixture. Pour the filling evenly over the prepared crust, smoothing the top with a spatula.
- Bake the Cheesecake: Place the springform pan in the oven and bake for 45 to 50 minutes. The cheesecake is done when the center is set but still slightly jiggly—it should not be liquid. After baking, turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Chill the Cheesecake: Once cooled, transfer the cheesecake to the refrigerator. Chill it for at least 4 hours, preferably overnight, to allow it to set completely and develop its flavors.
- Add Topping and Serve: After chilling, spread the whipped topping evenly over the surface of the cheesecake. Scatter the remaining crushed pineapple on top and garnish with pineapple slices or chunks if desired. Slice and serve cold for the best taste and texture.
Notes
- Ensure the crushed pineapple is thoroughly drained to prevent excess moisture from making the cheesecake runny.
- Use room temperature cream cheese for a smooth filling without lumps.
- Allow the cheesecake to cool slowly in the oven to minimize cracking.
- The cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
- For a dairy-free version, substitute cream cheese, sour cream, and whipped topping with suitable vegan alternatives.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 24g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
