I can’t help but feel a surge of excitement as I share this Pineapple Heaven Cheesecake recipe with you today! Imagine the delightful blend of tangy pineapple and creamy cheesecake – it’s truly a match made in dessert heaven. I’ve always been a fan of fruit-based desserts, and this one has quickly become a favorite in my household. It’s light, luscious, and feels like a mini-vacation with every bite. If you love tropical flavors and a dessert that steals the show, this one’s for you! 🍍💛
Ingredients
For the Crust:
- 1 ½ cups of graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tbsp sugar
For the Cheesecake:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple (drained well)
For the Pineapple Topping:
- 1 can (20 oz) crushed pineapple, drained
- ¼ cup granulated sugar
- 1 tbsp cornstarch
How to Make Pineapple Heaven Cheesecake : Step By Step
1. Prep the Crust:
Start by preheating your oven to 325°F (165°C). For the crust, mix the graham cracker crumbs, melted butter, and sugar in a bowl until it resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Add in the sugar and continue beating until well combined. Now, one at a time, add the eggs, mixing after each addition. Finally, stir in the vanilla extract and the well-drained crushed pineapple. Pour this luscious filling over the cooled crust.
3. Bake:
Place the cheesecake in the oven and bake for 55-65 minutes, or until the center is just set but still has a slight jiggle. Once done, turn off the oven, crack the door slightly, and let the cheesecake cool inside for an hour to prevent cracking.
4. Prepare the Pineapple Topping:
While the cheesecake cools, let’s work on that delicious pineapple topping! In a saucepan, combine the drained pineapple, sugar, and cornstarch. Cook over medium heat until the mixture thickens and becomes glossy, about 5-7 minutes. Set aside to cool.
5. Final Touch:
Once the cheesecake has fully cooled, spread the pineapple topping over the top. Refrigerate for at least 4 hours (or overnight) to allow the flavors to meld. Trust me, the wait is so worth it!
Details And Nutritional Information
Details:
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 4 hours 25 minutes (includes cooling and chilling time)
- Yield: 12 servings
Nutrition (per serving):
- Serving Size: 1 slice (1/12 of the cheesecake)
- Calories: 370
- Sugar: 28g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Notes And Tips For Perfect Pineapple Heaven Cheesecake
- Draining the pineapple: Make sure to drain the crushed pineapple really well, both for the filling and the topping. Excess liquid can cause your cheesecake to become too runny.
- Preventing cracks: If you’re nervous about cracks, you can use a water bath method. Simply wrap your springform pan in foil and place it in a larger roasting pan. Add hot water to the roasting pan, filling it halfway up the sides of the springform pan.
- Room temperature ingredients: Make sure your cream cheese and eggs are at room temperature before starting. This helps everything blend together smoothly for a creamy cheesecake.
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake actually tastes even better the next day as the flavors get a chance to meld together. I recommend making it the night before and letting it chill overnight.
How do I know when the cheesecake is done baking?
The center of the cheesecake should still have a slight jiggle when you give it a little shake. It will continue to set as it cools down, so don’t overbake it.
Can I use fresh pineapple?
Yes, you can! Just make sure to finely chop the pineapple and drain any excess juice before adding it to the filling and topping.
Storage Instructions
This Pineapple Heaven Cheesecake should be stored in the fridge, covered, for up to 5 days. If you need to freeze it, wrap the cheesecake tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 3 months. Thaw in the fridge overnight before serving.
This Pineapple Heaven Cheesecake is sure to become a go-to dessert in your home. It’s refreshing, sweet, and the perfect way to end a meal with a touch of sunshine. 🌞🍍 If you make this recipe, let me know in the comments below how it turned out!
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Pineapple Heaven Cheesecake: A Tropical Dessert Dream
- Total Time: 4 hours 25 minutes (includes cooling and chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Pineapple Heaven Cheesecake is a tropical dessert that combines a buttery graham cracker crust with a rich and creamy pineapple-infused cheesecake filling, all topped with a sweet pineapple glaze. It’s the perfect treat for any special occasion or when you’re craving a taste of paradise. Easy to make and even easier to enjoy – this cheesecake will quickly become a family favorite!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tbsp sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
For the Pineapple Topping:
- 1 can (20 oz) crushed pineapple, drained
- ¼ cup granulated sugar
- 1 tbsp cornstarch
Instructions
- Prepare the crust: Preheat oven to 325°F (165°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the filling: In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined. Beat in eggs one at a time, then stir in vanilla extract and the drained crushed pineapple. Pour the filling over the cooled crust.
- Bake the cheesecake: Bake for 55-65 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool inside for an hour to prevent cracks.
- Prepare the topping: In a saucepan, combine the drained pineapple, sugar, and cornstarch. Cook over medium heat until thickened, about 5-7 minutes. Let cool.
- Finish and chill: Spread the cooled pineapple topping over the cheesecake. Refrigerate for at least 4 hours or overnight before serving.
Notes
- Ensure the crushed pineapple is well-drained to avoid excess liquid in the filling and topping.
- To avoid cracks, you can use a water bath during baking.
- Cheesecake can be made a day in advance for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American