Take your taste buds on a tropical vacation with this Pineapple Heaven Cheesecake. Featuring a buttery graham cracker crust, creamy cheesecake filling infused with pineapple, and a vibrant pineapple topping, this dessert is perfect for any occasion. Whether it’s a summer barbecue or a cozy winter dinner, this cheesecake will be the star of your table.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
- 2 tablespoons pineapple juice
For the Pineapple Topping:
- 1 cup crushed pineapple, drained
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish (Optional):
- Whipped cream
- Fresh pineapple slices or chunks
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Saucepan
Instructions
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form an even crust. Bake for 8-10 minutes. Let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, crushed pineapple, and pineapple juice until fully incorporated.
3. Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust. Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
4. Make the Pineapple Topping:
In a small saucepan, combine crushed pineapple, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Let it cool completely.
5. Assemble the Cheesecake:
Spread the cooled pineapple topping over the chilled cheesecake.
6. Garnish and Serve:
Top with whipped cream and fresh pineapple slices, if desired. Slice and serve chilled.
Tips for Success
- Use full-fat cream cheese for the creamiest texture.
- Ensure all ingredients are at room temperature for a smooth filling.
- Chill the cheesecake thoroughly to enhance its flavors and texture.
This Pineapple Heaven Cheesecake is the perfect fusion of creamy, fruity, and tropical flavors. It’s a showstopper dessert that’s easy to make and guaranteed to impress. Treat yourself to a slice of heaven today!
Pineapple Heaven Cheesecake: A Tropical Delight You Can't Resist!
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Saucepan
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted
- For the Cheesecake Filling:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple drained
- 2 tablespoons pineapple juice
- For the Pineapple Topping:
- 1 cup crushed pineapple drained
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- For Garnish Optional:
- Whipped cream
- Fresh pineapple slices or chunks
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form an even crust. Bake for 8-10 minutes. Let it cool while you prepare the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, crushed pineapple, and pineapple juice until fully incorporated.
- Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust. Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Make the Pineapple Topping:
- In a small saucepan, combine crushed pineapple, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Let it cool completely.
- Assemble the Cheesecake:
- Spread the cooled pineapple topping over the chilled cheesecake.
- Garnish and Serve:
- Top with whipped cream and fresh pineapple slices, if desired. Slice and serve chilled.
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