Pink Lemonade Cheesecake
Indulge in the zesty allure of a Pink Lemonade Cheesecake—a perfect fusion of creamy decadence and refreshing citrus tang. This show-stopping dessert features a buttery graham cracker crust, a velvety cheesecake filling infused with vibrant pink lemonade concentrate, and a hint of vanilla for a balanced sweetness. A touch of optional pink food coloring adds a playful pop of color, making it as eye-catching as it is delicious. Topped with fluffy whipped cream and elegant lemon slices, this cheesecake is a delightful treat for summer gatherings, special occasions, or anytime you crave a dessert that’s as bold in flavor as it is in presentation. With easy-to-follow steps and a stunning end result, this recipe turns your kitchen into a bakery-worthy haven!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 0.5 cup pink lemonade concentrate, thawed
- 1 cup sour cream
- 4 pieces large eggs
- 1 teaspoon vanilla extract
- 3 drops pink food coloring (optional)
- 1 cup whipped cream (for topping)
- 4 pieces lemon slices (for garnish)
Instructions
Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar for the crust. Mix until the texture resembles wet sand.
Press the crust mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed cup to compact it. Bake the crust in the preheated oven for 8-10 minutes. Remove and let it cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer on medium speed until smooth, about 2-3 minutes.
Add the granulated sugar (for the filling) and continue beating until fully incorporated and creamy, about 1-2 minutes.
Mix in the pink lemonade concentrate, sour cream, and vanilla extract. Beat until everything is well combined.
Add the eggs, one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent excess air from entering the batter.
If using, add a few drops of pink food coloring and gently fold it into the batter for a vibrant pink hue.
Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet and transfer to the middle rack of the oven. Bake for 60-70 minutes, or until the edges are set and the center has a slight jiggle when gently shaken.
Turn off the oven and crack the oven door slightly, allowing the cheesecake to cool gradually for 1 hour. This helps prevent cracks.
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight, to set completely.
Once chilled, remove from the springform pan and transfer to a serving plate. Pipe or spread whipped cream around the edges and garnish with lemon slices for an elegant finish.
Slice and serve your Pink Lemonade Cheesecake chilled. Enjoy!
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 31.2 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 105 mg | 8% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 116 mg | 2% | |
*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.
