Description
Indulgent Pineapple Cheesecake promises a tropical paradise of creamy richness and tangy sweetness. Smooth cream cheese blends with caramelized pineapple, creating a dessert that transports you to sunny island flavors with each delectable bite.
Ingredients
Scale
Primary Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 4 eggs
- 1 cup (240 milliliters) crushed pineapple, drained
- 1 cup (240 milliliters) sour cream
Crust Ingredients:
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1/2 cup (113 grams) butter, melted
- 1/4 cup (50 grams) sugar
Sweeteners and Flavoring:
- 1 cup (200 grams) sugar
- 1/4 cup (30 grams) powdered sugar
- 1 teaspoon vanilla extract
- Fresh pineapple chunks for topping
Instructions
- Heat oven to 325F (165C), ensuring rack is positioned in the center for even baking.
- Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Firmly press the mixture into the bottom of a 9-inch springform pan, creating an even, compact base.
- Using an electric mixer, whip cream cheese until velvety and free of lumps. Gradually incorporate sugar and vanilla extract, blending thoroughly.
- Add eggs individually, mixing gently after each addition to maintain a smooth consistency. Carefully fold in crushed pineapple, distributing evenly throughout the batter.
- Gently transfer the cream cheese mixture over the prepared crust, smoothing the top with a spatula to ensure an even surface.
- Bake for 55-60 minutes until the center is slightly jiggly but set. The edges should appear firm and the surface lightly golden.
- Remove from oven and allow to cool completely at room temperature, which helps prevent cracking.
- Whisk sour cream and powdered sugar until well combined. Spread this topping evenly across the cooled cheesecake.
- Refrigerate for a minimum of 4 hours to allow the cheesecake to set and flavors to meld.
- Prior to serving, garnish with fresh pineapple chunks for a vibrant and tropical presentation.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing and perfect texture.
- Crush pineapple chunks finely to distribute flavor evenly throughout the cheesecake and prevent large fruit pieces disrupting the creamy consistency.
- Use a water bath method by placing the springform pan in a larger pan with hot water to prevent cracking and create a silky, even bake.
- For gluten-free option, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs to accommodate dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 383
- Sugar: 31 g
- Sodium: 254 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg