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.

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.

Step 2

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.

Step 3

In a large mixing bowl, beat the softened cream cheese and 1 cup sugar together using an electric mixer until smooth and creamy.

Step 4

Add the sour cream and vanilla extract, and mix until well combined.

Step 5

Beat in the eggs, one at a time, mixing just until incorporated. Do not overmix to avoid air bubbles.

Step 6

Gently fold in the drained crushed pineapple, ensuring it is evenly distributed throughout the batter.

Step 7

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.

Step 8

Bake in the preheated oven for 60 minutes or until the edges are set and the center has a slight jiggle when shaken.

Step 9

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracking.

Step 10

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.

Step 11

Once the cheesecake is completely cooled, remove it from the springform pan and spread the pineapple topping evenly over the surface.

Step 12

Refrigerate the cheesecake for at least 4 hours or overnight before serving to allow it to set fully.

Step 13

Slice, serve, and enjoy the tropical burst of flavor in this pineapple cheesecake!

Nutrition Facts

Serving size	2106.7 grams (2106.7g)

Amount per serving	% Daily Value*
Calories	6411

Total Fat 418.30g	536%
Saturated Fat 245.20g	1226%
Polyunsaturated Fat NaNg
Cholesterol 1684mg	561%
Sodium 4031mg	175%
Total Carbohydrate 612.90g	223%
Dietary Fiber 9.60g	34%
Total Sugars 448.60g
Protein 88.10g	176%

Vitamin D 181IU	906%
Calcium 1262mg	97%
Iron 14mg	80%
Potassium 1670mg	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.

Source of Calories

Fat: 57.3%

Protein: 5.4%

Carbs: 37.3%