Description
Silky smooth pineapple cream cheesecake dances with tropical sweetness, blending creamy texture and tangy fruit notes into a delightful dessert. Dessert lovers will savor each rich, refreshing bite of this heavenly tropical treat.
Ingredients
Scale
Crust Ingredients:
- 1 ½ cups (360 ml) graham cracker crumbs
- ¼ cup (50 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
Cheesecake Filling Ingredients:
- 16 ounces (454 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 ml) sour cream
- 1 cup (240 ml) crushed pineapple, drained well
Topping Ingredients:
- 4 ounces (113 g) cream cheese, softened
- ½ cup (120 ml) crushed pineapple, drained well
- ¼ cup (30 g) powdered sugar
- ½ teaspoon vanilla extract
- ½ cup (120 ml) heavy cream, whipped
Instructions
- Prepare the foundation by combining crushed graham crackers with sugar and melted butter, creating a uniform mixture that will serve as the cheesecake’s base.
- Gently press the crumb mixture into the bottom of a springform pan, ensuring an even, compact layer that will provide stability for the creamy filling.
- Briefly toast the crust in a preheated oven at 325°F (163°C) for approximately 8-10 minutes, allowing it to develop a light golden color and enhance its nutty flavor.
- Allow the crust to cool completely while assembling the luxurious cream cheese mixture, which will transform into a velvety, decadent filling.
- In a spacious mixing bowl, blend cream cheese until smooth and free of lumps, creating a silky texture that will define the cheesecake’s luxurious mouthfeel.
- Gradually incorporate sugar, eggs, and vanilla extract into the cream cheese, mixing thoroughly to ensure a uniform, creamy consistency without overmixing.
- Fold in the fresh pineapple chunks with gentle precision, distributing them evenly throughout the mixture to provide bursts of tropical sweetness in every bite.
- Carefully pour the pineapple-infused cream cheese filling over the cooled graham cracker crust, using a spatula to spread it evenly and eliminate any potential air pockets.
- Place the assembled cheesecake in the center of the oven, baking at 325°F (163°C) until the edges are set but the center remains slightly jiggly, typically requiring 50-60 minutes.
- Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar, allowing it to cool gradually and prevent potential cracking.
- After reaching room temperature, refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to allow the flavors to meld and the texture to become perfectly firm.
- Before serving, carefully release the springform pan and garnish with additional fresh pineapple pieces or a light dusting of powdered sugar for an elegant presentation.
Notes
- Select graham crackers with consistent texture to ensure an even, crisp crust foundation.
- Use softened cream cheese at room temperature for smoother, lump-free mixing and better blending.
- Consider adding extra pineapple chunks directly into cheesecake batter for enhanced fruit flavor and textural surprise.
- Substitute graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for those with dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 380
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 40 mg