Description
Creamy pineapple cream cheesecake brings tropical paradise to your dessert table with rich, tangy flavors. Silky smooth filling and buttery graham cracker crust promise a delightful escape for sweet seekers.
Ingredients
Scale
Cheesecake Base:
- 200 g graham crackers
- 100 g unsalted butter
- 2 tbsp granulated sugar
Cheesecake Filling:
- 680 g cream cheese
- 200 g granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 240 ml heavy cream
Pineapple Topping:
- 400 g fresh pineapple
- 50 g granulated sugar
- 2 tbsp cornstarch
- 60 ml water
- 1 tbsp lemon juice
Instructions
- Pulse graham crackers in a food processor until finely ground, creating a uniform sandy texture for the base.
- Melt butter and combine with cracker crumbs and sugar, pressing the mixture firmly into the bottom of a 9-inch springform pan to create a compact, even crust.
- Refrigerate the crust for 15 minutes to set while preparing the filling.
- Whip cream cheese in a large mixer bowl until smooth and creamy, ensuring no lumps remain.
- Gradually incorporate sugar into the cream cheese, mixing on medium speed until fully integrated and slightly fluffy.
- Add eggs one at a time, mixing thoroughly after each addition to maintain a silky consistency.
- Pour in vanilla extract and heavy cream, blending until the filling becomes light and homogeneous.
- Transfer the filling onto the chilled crust, smoothing the top with a spatula to eliminate air pockets.
- Bake the cheesecake at 325°F (165°C) for approximately 60-70 minutes, or until the center is almost set but still slightly jiggly.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for minimum 4 hours.
- Dice fresh pineapple into small, uniform cubes.
- Combine pineapple, sugar, cornstarch, water, and lemon juice in a saucepan, cooking over medium heat until the mixture thickens and becomes glossy.
- Cool the pineapple topping to room temperature, then spread evenly over the chilled cheesecake.
- Refrigerate for an additional hour before serving to allow topping to set completely.
Notes
- Pulse graham crackers until they resemble fine sand for a perfectly smooth, compact crust that won’t crumble when slicing.
- Whip cream cheese thoroughly to eliminate any lumps, ensuring a silky-smooth texture that melts in your mouth.
- Room temperature ingredients help create a velvety filling, preventing cracks and achieving a professional-looking cheesecake.
- Make this dessert gluten-free by substituting graham crackers with almond flour or gluten-free cookie crumbs for a delicious alternative.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 455
- Sugar: 40 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 130 mg