Pineapple Cheesecake Recipe

If you’re looking for a dessert that’s creamy, refreshing, and irresistibly tropical, this Pineapple Cheesecake is the perfect choice. Combining the richness of velvety cheesecake with the bright sweetness of pineapple, it strikes a beautiful balance between indulgent and refreshing. The buttery crust adds the right crunch, while the tropical pineapple topping makes it a showstopper for any occasion—whether it’s a family gathering, a festive celebration, or just a treat-yourself moment.

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Filling:

3 packages (8 ounces each) cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup crushed pineapple, drained

For the Topping:

1 cup pineapple chunks

1/4 cup pineapple juice

2 tablespoons granulated sugar

1 tablespoon cornstarch

Whipped cream (optional)

Instructions:

Prepare the Crust:

Preheat your oven to 325°F (165°C).

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with the butter.

Press the mixture into the bottom of a 9-inch springform pan, forming an even layer. Bake for 10 minutes, then remove from the oven and let it cool.

Prepare the Filling:

In a large mixing bowl, beat the cream cheese until smooth and creamy.

Add the sugar and continue to beat until well combined.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Gently fold in the drained crushed pineapple.

Pour the filling over the cooled crust and spread it evenly.

Bake the Cheesecake:

Bake the cheesecake at 325°F (165°C) for 50-60 minutes, or until the center is set and only slightly jiggles when the pan is gently shaken.

Turn off the oven and leave the cheesecake in the oven with the door slightly open for about 1 hour.

Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.

Prepare the Topping:

In a small saucepan, combine the pineapple chunks, pineapple juice, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy.

Remove from heat and let it cool completely.

Assemble and Serve:

Once the cheesecake is fully chilled, spoon the cooled pineapple topping over the top.

If desired, garnish with whipped cream.

Carefully remove the sides of the springform pan and transfer the cheesecake to a serving plate.

Enjoy your homemade pineapple cheesecake! If you have any specific requests or adjustments to this recipe, feel free to let me know.