The Best Pineapple Cheesecake
Indulge in the creamy tropical paradise of *The Best Pineapple Cheesecake*! This luscious dessert combines the rich, velvety texture of a classic cheesecake with the refreshing sweetness of pineapple, making it an irresistible treat for any occasion. A buttery graham cracker crust serves as the perfect base for a smooth cream cheese filling that's delicately infused with tangy sour cream and real crushed pineapple. The cheesecake is crowned with a glossy pineapple topping made from fresh pineapple juice, adding an extra layer of tropical flair. Baked to perfection and chilled for the ultimate creamy texture, this show-stopping dessert is ideal for summer gatherings, holiday feasts, or simply satisfying your sweet tooth. Whether you're a cheesecake lover or a pineapple fanatic, this recipe is guaranteed to impress with its harmonious blend of flavors and textures.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cup butter, melted
- 0.25 cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 tsp vanilla extract
- 3 large eggs
- 1 cup crushed pineapple, drained
- 2 tbsp cornstarch
- 0.5 cup pineapple juice
- 0.25 cup granulated sugar (for topping)
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 1/4 cup granulated sugar. Mix until evenly combined and press firmly into the bottom of the prepared pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup sugar together using an electric mixer until smooth and creamy.
Add the sour cream and vanilla extract, and mix until well combined.
Beat in the eggs, one at a time, mixing just until incorporated. Do not overmix to avoid air bubbles.
Gently fold in the drained crushed pineapple, ensuring it is evenly distributed throughout the batter.
Pour the cream cheese mixture over the prepared crust, smoothing the top with a spatula. Place the springform pan on a baking sheet to catch any leaks.
Bake in the preheated oven for 60 minutes or until the edges are set and the center has a slight jiggle when shaken.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracking.
While the cheesecake is cooling, make the pineapple topping: In a small saucepan, combine the cornstarch, 1/2 cup pineapple juice, and 1/4 cup granulated sugar. Cook over medium heat, whisking constantly, until the mixture thickens into a glossy sauce. Remove from heat and let cool completely.
Once the cheesecake is completely cooled, remove it from the springform pan and spread the pineapple topping evenly over the surface.
Refrigerate the cheesecake for at least 4 hours or overnight before serving to allow it to set fully.
Slice, serve, and enjoy the tropical burst of flavor in this pineapple cheesecake!
Nutrition Facts
Calories |
6411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 418.3 g | 536% | |
| Saturated Fat | 245.2 g | 1226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1684 mg | 561% | |
| Sodium | 4031 mg | 175% | |
| Total Carbohydrate | 612.9 g | 223% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 448.6 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1262 mg | 97% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1670 mg | 36% | |
*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.
