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
Scale
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
