Description
This Pineapple Cream Cheesecake is a luscious blend of rich cream cheese, tangy pineapple, and a buttery graham cracker crust. Perfect for any occasion, this tropical dessert is easy to make and sure to impress. Whether you’re serving it at a summer party or as a holiday treat, this cheesecake delivers a creamy, fruity bite that melts in your mouth.
Ingredients
Scale
1. For the Crust:
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
2. For the Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
3. For the Topping:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- Pineapple slices and toasted coconut for garnish
Instructions
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake at 325°F (163°C) for 10 minutes. Let cool.
- Make the Filling: Beat cream cheese until smooth. Add sugar, mix well. Beat in eggs one at a time, then fold in sour cream, vanilla, and crushed pineapple.
- Bake the Cheesecake: Pour filling over crust. Bake for 50–60 minutes until the center is slightly jiggly. Let cool in the oven with the door open for 1 hour.
- Chill: Refrigerate for at least 6 hours or overnight.
- Prepare the Topping: Whip heavy cream and powdered sugar until soft peaks form. Spread over cheesecake. Garnish with pineapple slices and toasted coconut.
- Serve and Enjoy! Slice and serve chilled.
Notes
- For extra creaminess, bake in a water bath.
- To add more tropical flavor, mix shredded coconut into the crust.
- Always chill cheesecake before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10–12
- Calories: 420
- Sugar: 28g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg