Pineapple Delight Cheesecake
Indulge in the tropical sweetness of Pineapple Delight Cheesecake, a creamy and refreshing dessert that’s sure to transport your taste buds to a sunny paradise! This delectable recipe starts with a buttery graham cracker crust, layered with a velvety cream cheese filling that’s baked to perfection. The star of the show is the luscious pineapple topping, made from thickened crushed pineapple for a bright and tangy finish that complements the rich cheesecake base. Simple to make yet irresistibly impressive, this dessert requires just 20 minutes of prep time before baking and chilling to perfection. Whether it’s for a holiday gathering, a summer party, or just a sweet treat to brighten your week, this cheesecake delivers an undeniable burst of tropical flair. Slice, serve, and savor every bite of this creamy pineapple-infused masterpiece!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 1 teaspoon vanilla extract
- 4 large eggs
- 1.5 cups crushed pineapple, drained
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together until smooth and creamy.
Add the vanilla extract and eggs, one at a time, beating thoroughly after each addition.
Pour the cream cheese mixture over the prepared crust and smooth the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 50-55 minutes, or until the center is slightly set but still jiggly.
While the cheesecake is baking, prepare the pineapple topping. In a small saucepan, combine the drained crushed pineapple, cornstarch, and water.
Cook the pineapple mixture over medium heat, stirring continuously, until it thickens and becomes glossy. This should take about 5-7 minutes.
Remove the cheesecake from the oven and allow it to cool for 10 minutes. Run a knife around the edge of the pan to prevent cracking.
Spread the cooled pineapple topping evenly over the cheesecake, then refrigerate for at least 4 hours or overnight to set completely.
Before serving, if desired, sprinkle the top with powdered sugar for garnish. Slice and enjoy your Pineapple Delight Cheesecake!
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 30.1 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 77 mg | 6% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 135 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.
