Pineapple Cheesecake
Indulge in the tropical decadence of Pineapple Cheesecake—a stunning dessert that combines the creamy richness of classic cheesecake with a vibrant pineapple topping. This recipe features a buttery graham cracker crust, a silky cream cheese filling delicately sweetened with a hint of vanilla, and a glossy, homemade pineapple compote made from juicy pineapple chunks and reserved pineapple juice. Perfectly balanced in sweetness and tang, this dessert is baked to perfection and then chilled to ensure a lusciously smooth texture. Ideal for special occasions or when you want to elevate your dessert game, this pineapple cheesecake is a showstopping centerpiece that will transport your taste buds to paradise. Enjoy it as a refreshing twist on a beloved classic!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 5 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar (for crust)
- 24 ounces cream cheese (softened)
- 1 cup granulated sugar (for filling)
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 1.5 cups pineapple chunks (canned, drained)
- 0.25 cup pineapple juice (reserved from canned pineapple)
- 1 tablespoon cornstarch
- 2 tablespoons granulated sugar (for topping)
Instructions
Preheat the oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until the mixture resembles wet sand.
Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes. Remove from oven and let cool.
In a large mixing bowl, combine the softened cream cheese and 1 cup of sugar. Beat with a handheld or stand mixer until smooth and creamy.
Add the sour cream and vanilla extract to the cream cheese mixture and blend until well incorporated.
Beat in the eggs one at a time, mixing well after each addition.
Pour the cream cheese filling over the cooled crust, spreading it evenly.
Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes or until the center is just set and slightly jiggly.
While the cheesecake is baking, prepare the pineapple topping. In a saucepan, combine the drained pineapple chunks, reserved pineapple juice, 2 tablespoons of sugar, and cornstarch.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat and let cool.
Once the cheesecake is done baking, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
Spread the cooled pineapple topping evenly over the chilled cheesecake.
Carefully remove the sides of the springform pan, slice, and serve.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 32.2 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 99 mg | 8% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 131 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.
