Pineapple Cheese Cake
Indulge in the tropical allure of a perfectly creamy Pineapple Cheesecake, a dessert that combines the richness of cream cheese with the bright, tangy sweetness of pineapple. This decadent treat starts with a buttery graham cracker crust, layered with a velvety cheesecake filling infused with crushed pineapple and a hint of vanilla for a tropical twist. Baked to perfection, the cheesecake is then topped with fresh whipped cream and garnished with pineapple slices and optional mint leaves for a stunning presentation. Simple yet elegant, this dessert is ideal for any occasion, offering a delightful balance of flavors and textures. Perfect for pineapple lovers and cheesecake enthusiasts, this recipe is sure to impress!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 100 grams unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 450 grams cream cheese, softened
- 150 grams granulated sugar (for filling)
- 1 teaspoon vanilla extract
- 3 large eggs
- 200 grams crushed pineapple, drained
- 1 tablespoon cornstarch
- 120 milliliters heavy cream
- 2 tablespoons powdered sugar
- 3 whole pineapple slices, for garnish
- 5 leaves mint leaves, for garnish (optional)
Instructions
Preheat your oven to 160°C (320°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until well combined. Press this mixture firmly into the bottom of the prepared pan to form the crust. Place in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and 150 grams of granulated sugar together until smooth and creamy. Add the vanilla extract and mix well.
Add the eggs one at a time, mixing thoroughly after each addition. Make sure the mixture is smooth and lump-free.
In a small bowl, toss the drained crushed pineapple with the cornstarch until evenly coated. Gently fold the pineapple into the cheesecake batter.
Pour the batter over the prepared crust, spreading it evenly.
Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
In a medium bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Spread or pipe this whipped cream over the chilled cheesecake as desired.
Garnish with pineapple slices and mint leaves before serving. Slice and enjoy!
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 359 mg | 16% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 37.5 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 163 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
