- Whipped cream
- Extra crushed pineapple
- Toasted shredded coconut
- Fresh mint leaves for garnish
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 325°F (160°C).
- Lightly grease a 9-inch springform pan or line the bottom with parchment paper for easy removal.
2. Make the Crust
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared springform pan.
- Bake the crust for 8–10 minutes, then remove and let it cool while you prepare the filling.
3. Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the vanilla extract and mix until combined.
- Beat in the eggs one at a time, mixing gently after each addition to avoid overmixing.
- Stir in the sour cream and heavy cream until fully incorporated.
- Gently fold in the drained crushed pineapple, reserving some for topping if desired.
4. Bake the Cheesecake
- Pour the cheesecake batter into the cooled crust and smooth the top with a spatula.
- Place the springform pan in a larger baking dish and fill the outer dish with hot water to create a water bath (this prevents cracking).
- Bake in the preheated oven for 50–60 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool gradually for 1 hour.
- Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.
5. Add Toppings (Optional)
- Spread whipped cream evenly over the chilled cheesecake.
- Arrange extra crushed pineapple on top for a burst of tropical flavor.
- Sprinkle toasted shredded coconut for added texture and garnish with fresh mint leaves for a pop of color.
6. Serve and Enjoy
- Carefully remove the cheesecake from the springform pan.
- Slice and serve chilled, enjoying every bite of this creamy, tropical delight!
- Perfect as a standalone dessert or paired with a cup of coffee or tea for a cozy treat.
Tips for Success
- Use Fresh Pineapple: Fresh pineapple adds natural sweetness and juiciness, but canned crushed pineapple works well too.
- Drain Well: Be sure to drain the pineapple thoroughly to prevent excess moisture in the cheesecake.
- Switch Toppings: Try toasted nuts, maraschino cherries, or a drizzle of caramel sauce for added variety.
- Store Leftovers: Store in an airtight container in the fridge for up to 3 days. Freeze slices for longer storage.
Why This Recipe Works
This Pineapple Cheesecake combines the rich, creamy texture of cheesecake with the bright, tangy sweetness of pineapple. The result is a dessert that’s both satisfying and indulgent, with layers of flavor that feel luxurious yet approachable. Whether served as a standalone treat or topped with whipped cream and toasted coconut, this recipe delivers big on taste and simplicity without requiring advanced baking skills.
Conclusion: A Dessert Everyone Will Love
Whether you’re craving something creamy and tropical, looking for a way to impress guests, or simply want to enjoy a refreshing homemade dessert, this Pineapple Cheesecake is sure to delight. Its bold flavors, satisfying textures, and customizable options make it a standout recipe that’s as practical as it is delicious. Plus, its versatility means you can tailor it to suit any occasion.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this cheesecake might just inspire others to try it too! 🍍✨