Pineapple Cream Cheesecake Recipe
Let’s talk about a show-stopping dessert that’s guaranteed to transport your taste buds to a breezy tropical paradise: Pineapple Cream Cheesecake. Imagine the tang of cream cheese, the sunshine-sweet pop of pineapple, and a cloud of whipped cream, all nestled atop an ultra-buttery graham cracker crust. It’s delightfully creamy, a hint tart, and just the right amount of indulgence for any celebration — or just because you need some sunshine on your plate. This Pineapple Cream Cheesecake stands as one of those recipes you’ll want to make for every summer picnic, potluck, or whenever you’re craving a taste of the tropics.
Ingredients You’ll Need
Ingredients You’ll Need
You don’t need a complicated shopping list for this recipe — just a handful of classic ingredients that work together to create magic in every bite. Each one is essential, contributing its unique flavor, texture, or luscious color that makes this Pineapple Cream Cheesecake truly unforgettable.
- Graham cracker crumbs: These form the buttery, toasty base that contrasts the creamy cheesecake wonderfully and gives every slice a classic crunch.
- Granulated sugar: Used in both the crust and the filling, it brings just the right amount of sweetness without overpowering the pineapple.
- Unsalted butter (melted): This holds the crust together and adds richness, making every bite melt in your mouth.
- Cream cheese (softened): The star of any cheesecake — softened cream cheese ensures a super-smooth, creamy filling that sets beautifully.
- Vanilla extract: Just a teaspoon works wonders to round out the flavors and amplify the tropical sweetness.
- Large eggs: Eggs help bind the filling and give that classic, velvety cheesecake texture.
- Crushed pineapple (drained): The essence of tropical sunshine, it adds bursts of juicy sweetness and pretty golden flecks throughout the cake. Be sure to drain thoroughly so your cheesecake stays perfectly set!
- Heavy cream: When whipped, this crowns the cheesecake with a fluffy, creamy topping that makes each slice feel extra special.
- Powdered sugar: A touch added to the whipped cream for structure and a hint of sweetness that finishes the cheesecake with finesse.
How to Make Pineapple Cream Cheesecake
Step 1: Prepare the Graham Cracker Crust
Start by preheating your oven to 325°F (160°C), and get your 9-inch springform pan ready. In a medium mixing bowl, combine the graham cracker crumbs, ¼ cup of granulated sugar, and the melted butter. Use a fork or your hands to blend the ingredients until the crumbs look like damp sand. Scoop the mixture into your pan and press it firmly across the base and slightly up the sides — a flat-bottomed measuring cup works perfectly for this. Bake the crust for 8 to 10 minutes until it’s lightly golden and smells gloriously toasty, then set it aside to cool.
Step 2: Make the Creamy Cheesecake Filling
In a large mixing bowl, beat your softened cream cheese with an electric mixer until completely smooth and lump-free. Add in the remaining ½ cup of sugar and the vanilla extract, then beat again until everything is creamy and fluffy. Next, add the eggs one at a time — mixing on low speed just until each is incorporated. Overmixing can lead to cracks later, so keep it gentle! Gently fold in the thoroughly drained crushed pineapple using a spatula, taking care not to deflate the batter.
Step 3: Assemble and Bake
Pour the cheesecake filling over the cooled crust, smoothing the top with an offset spatula or the back of a spoon. Place the pan on a baking sheet for easy handling, then transfer to the oven. Bake for 45 to 50 minutes, or until the edges are set and the center is just a little jiggly when you nudge the pan. Turn off the oven and crack the door open, letting the Pineapple Cream Cheesecake cool inside for an hour to help prevent cracks.
Step 4: Chill and Set
Once the hour’s up, move the cheesecake to the fridge and let it chill for at least 4 hours, but overnight is even better. This “rest” time allows the flavors to deepen and the texture to firm up to creamy perfection. Good things come to those who wait, and this step is key for that perfect, clean slice.
Step 5: Whip the Cream and Serve
Right before serving, whip the heavy cream with powdered sugar until you get soft peaks that hold their shape. You can either spread the whipped cream over the entire cheesecake in a cloud-like layer or pipe it along the edges for bakery-style flair. Slice, serve, and watch faces light up as everyone digs into your homemade Pineapple Cream Cheesecake!
How to Serve Pineapple Cream Cheesecake
Garnishes
A cheesecake this gorgeous practically begs for some fun finishing touches. Fresh pineapple chunks, maraschino cherries, mint sprigs, or even a sprinkle of toasted coconut can transform each slice into a mini tropical escape. For extra drama, drizzle a little pineapple syrup or passion fruit sauce over the top. These small but mighty garnishes heighten both the flavor and the presentation of your Pineapple Cream Cheesecake.
Side Dishes
Pineapple Cream Cheesecake is definitely the star of any dessert table, but it pairs beautifully with lighter sides. A fresh fruit salad, a platter of tropical citrus, or even some coconut macaroons play up those sunny, summery flavors. For drinks, think cold brew coffee, iced tea, or even a sparkling pineapple mocktail to complete the feast.
Creative Ways to Present
Bring some wow-factor to your next gathering by serving the cheesecake as mini individual portions in mason jars or clear dessert glasses — just layer the crust, cheesecake filling, and whipped cream. For a festive event, top each slice with a tiny paper umbrella and a cherry. Or, if you want to go big, add an extra layer of whipped cream and arrange pineapple rings in a beautiful pattern for a retro, pineapple-upside-down-cake-meets-cheesecake vibe!
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftover Pineapple Cream Cheesecake, you’re in luck! Just cover the pan with plastic wrap or transfer slices into an airtight container, then store them in the refrigerator. The cheesecake keeps well for up to 4 days, and it actually tastes even better after the flavors have had time to meld.
Freezing
You can absolutely freeze Pineapple Cream Cheesecake for longer storage. For best results, freeze the cheesecake (without the whipped cream topping) tightly wrapped in plastic and a layer of foil. Thaw overnight in the fridge before adding the whipped cream and serving. This makes it a wonderful dessert to prepare well ahead for parties or holidays.
Reheating
Cheesecake is best enjoyed cold or at cool room temperature, but if you prefer a slightly softer texture, just let your slice sit out for 15 to 20 minutes before serving. Avoid microwaving, as that can affect the creamy texture and compromise the structure.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Yes, you can! Just make sure to chop it finely and drain it extremely well, as fresh pineapple tends to be juicier than canned. Excess moisture can make the cheesecake filling loose, so pat the pineapple dry with paper towels before folding it in.
What if I don’t have a springform pan?
No need to fret! While a springform pan makes for easy unmolding and picture-perfect slices, you can also bake this in a deep 9-inch pie dish or a square baking pan. Simply line the pan with parchment paper for easy lifting, but adjust baking time if needed.
Can I make Pineapple Cream Cheesecake gluten-free?
Absolutely! Swap the graham crackers for your favorite gluten-free variety or even gluten-free vanilla cookies. Make sure all other ingredients are certified gluten-free, and you’ll have a dessert everyone can enjoy.
Why does my cheesecake crack in the middle?
Cheesecakes generally crack when they’re overbaked, too quickly cooled, or overmixed. To prevent this, don’t overbeat your eggs, use the low-and-slow baking method, and let the cake cool gradually in the oven before refrigerating.
Can I add other flavors to this Pineapple Cream Cheesecake?
You sure can! A dash of coconut extract, a bit of lime zest, or a swirl of mango puree will play beautifully with the pineapple and cream cheese base. Get creative and make the recipe your own — the options are as boundless as your imagination.
Final Thoughts
There’s just something about Pineapple Cream Cheesecake that brightens any occasion. With a crisp graham crust, dreamy cheesecake, and the sweet surprise of pineapple in every bite, this recipe is sure to become a new favorite in your collection. So go ahead, give it a try, and share a sunny, tropical slice with the people you love!
Print
Pineapple Cream Cheesecake Recipe
- Total Time: 1 hour 10 minutes (plus chilling time)
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the tropical flavors of this luscious Pineapple Cream Cheesecake. Creamy cheesecake filling with a hint of pineapple, nestled on a buttery graham cracker crust, topped with a billowy cloud of whipped cream.
Ingredients
Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup crushed pineapple, drained
Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Prepare Crust: Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake for 8–10 minutes; cool.
- Make Filling: Beat cream cheese until smooth. Add sugar, vanilla, and eggs; mix. Fold in pineapple. Pour over crust.
- Bake: Bake for 45–50 minutes until set. Cool in oven with door cracked, then chill for 4 hours or overnight.
- Whip Cream: Beat heavy cream and powdered sugar until stiff peaks form. Spread over cheesecake before serving.
Notes
- Enhance with coconut extract or toasted coconut for extra tropical flair.
- Ensure pineapple is well drained to prevent a watery filling.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 21g
- Sodium: 260mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
