Description
Smooth, tropical paradise meets creamy indulgence in this heavenly Pineapple Cream Cheesecake that brings Hawaiian sunshine right to your dessert plate. Sweet pineapple chunks and velvety cream cheese create a delightful harmony you’ll savor with pure culinary bliss.
Ingredients
Scale
Cheesecake Base:
- 200 g graham crackers
- 100 g unsalted butter
- 2 tbsp granulated sugar
Cheesecake Filling:
- 680 g cream cheese
- 200 g granulated sugar
- 4 large eggs
- 240 ml heavy cream
- 1 tsp vanilla extract
- 30 ml lemon juice
Pineapple Topping:
- 400 g fresh pineapple
- 100 g granulated sugar
- 30 ml water
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
- Crush graham crackers into fine crumbs using a food processor or rolling pin, ensuring a uniform texture for the base.
- Melt butter and mix thoroughly with graham cracker crumbs and sugar until the mixture resembles wet sand and holds together when pressed.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even, compact layer. Refrigerate while preparing the filling.
- Bring cream cheese to room temperature and beat in a large mixing bowl until smooth and creamy, eliminating any lumps.
- Gradually incorporate sugar into the cream cheese, mixing until fully integrated and the mixture becomes light and fluffy.
- Add eggs one at a time, mixing after each addition to maintain a silky consistency. Avoid overmixing to prevent air bubbles.
- Gently fold in heavy cream, vanilla extract, and lemon juice until just combined, creating a velvety cheesecake batter.
- Pour the filling over the chilled crust, smoothing the top with a spatula to ensure an even surface.
- Bake in a preheated 325°F (165°C) oven for 60-70 minutes, or until the center is slightly jiggly but set around the edges.
- Turn off the oven, crack the door open, and let the cheesecake cool slowly for 1 hour to prevent cracking.
- Dice fresh pineapple into small, uniform pieces for the topping.
- Combine pineapple, sugar, water, cornstarch, and lemon juice in a saucepan over medium heat.
- Simmer the pineapple mixture for 10-15 minutes, stirring occasionally, until it thickens and becomes glossy.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, spread the cooled pineapple topping evenly over the chilled cheesecake.
- Slice and serve chilled, garnishing with additional pineapple pieces if desired.
Notes
- Use room temperature ingredients to ensure smooth, lump-free cream cheese mixture and even mixing.
- Prevent cheesecake cracking by baking in a water bath, which provides gentle, consistent heat and moisture.
- Opt for fresh pineapple instead of canned for brighter, more vibrant flavor and natural sweetness.
- Customize the recipe by substituting graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs for dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 520
- Sugar: 50 g
- Sodium: 320 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg