Pineapple N Cream Cheesecake
Indulge in tropical decadence with this Pineapple N Cream Cheesecake, a dessert that perfectly balances creamy richness and bright fruitiness. Featuring a buttery graham cracker crust, a luscious cream cheese filling, and a light, dreamy topping made with whipped cream and crushed pineapple, this cheesecake is a showstopper for any occasion. The smooth filling is infused with vanilla and sour cream for a tangy twist, while the pineapple cream topping adds a refreshing burst of flavor and texture to every bite. With its golden crust, velvety layers, and tropical flair, this cheesecake is a must-try for fans of island-inspired desserts. Whether served at a summer gathering or as a sweet pick-me-up any time of the year, this stunning treat guarantees rave reviews from your guests.
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Recipe Information
Ingredients
- 1.5 cups (crumbled) Graham crackers
- 6 tablespoons Butter (melted)
- 2 tablespoons Granulated sugar (for crust)
- 24 ounces Cream cheese (softened)
- 1 cup Granulated sugar (for filling)
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 1 cup Sour cream
- 8 ounces Canned crushed pineapple (drained)
- 0.5 cup Powdered sugar
- 1 cup Heavy whipping cream
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and set aside.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the texture resembles wet sand.
Press the graham cracker mixture evenly onto the bottom of the prepared springform pan to form the crust. Bake in the preheated oven for 10 minutes, then let cool.
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 mix well.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream until smooth.
Pour the cream cheese mixture onto the cooled crust, spreading it evenly.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
While the cheesecake cools, prepare the pineapple topping. Drain the crushed pineapple thoroughly and press out excess liquid with a paper towel.
In a medium bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue to whip until stiff peaks form.
Gently fold the whipped cream into the drained crushed pineapple, making sure not to deflate the whipped cream.
Once the cheesecake has cooled completely and is chilled (at least 4 hours or overnight in the refrigerator), remove it from the springform pan.
Spread the pineapple cream topping evenly over the surface of the cheesecake. Slice, serve, and enjoy!
Nutrition Facts
Calories |
6241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 468.7 g | 601% | |
| Saturated Fat | 273.5 g | 1368% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 1852 mg | 617% | |
| Sodium | 3075 mg | 134% | |
| Total Carbohydrate | 446.9 g | 163% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 392.5 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1149 mg | 88% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1248 mg | 27% | |
*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.
