Here’s a luscious, tropical dessert that’s smooth, sweet, and tangy: Creamy Pineapple Cheesecake! This recipe blends classic cheesecake richness with the bright, fruity flavor of pineapple — perfect for any occasion.
🍍🍰 Creamy Pineapple Cheesecake
Serves: 8–10 | Prep Time: 20 min (+ chilling) | Bake Time: 55–65 min
🛒 Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup crushed pineapple, well drained
- 1 tsp vanilla extract
- ¼ cup sour cream (for added creaminess)
- 1 tbsp all-purpose flour (optional, helps with structure)
For Optional Topping:
- ½ cup crushed pineapple (drained)
- 2 tbsp sugar
- Whipped cream (for serving)
👩🍳 Instructions
1. Make the Crust:
- Preheat oven to 325°F (160°C).
- Mix graham crumbs, sugar, and melted butter in a bowl.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes, then cool while you prepare the filling.
2. Prepare the Filling:
- In a large bowl, beat cream cheese until smooth.
- Add sugar and mix until combined.
- Add eggs one at a time, beating after each addition.
- Stir in sour cream, vanilla, and flour (if using).
- Fold in drained crushed pineapple.
3. Bake:
- Pour filling over the crust.
- Bake at 325°F for 55–65 minutes, or until center is just set and slightly jiggly.
- Turn off oven, crack the door, and let cheesecake sit for 1 hour.
4. Chill:
- Refrigerate at least 4 hours, or overnight, before serving.
5. Optional Pineapple Topping:
- In a small pan, heat crushed pineapple with sugar over medium heat for 3–4 minutes until slightly thickened.
- Let cool, then spoon over cheesecake before serving.
📝 Tips & Variations
- Drain pineapple very well to avoid a runny filling.
- Add shredded coconut for a more tropical vibe.
- Use vanilla wafers or shortbread cookies instead of graham crackers for a twist.