Description
Indulging in a slice of Pineapple Cheesecake is like taking a delightful mini-vacation to a tropical paradise.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup crushed pineapple, well-drained
- 1 can (20 ounces) crushed pineapple, undrained
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
Instructions
- Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs with the granulated sugar. Pour in the melted unsalted butter and mix the ingredients until they are evenly coated and crumbly. This buttery mixture forms the base while adding flavor and texture to your cheesecake. Next, press the mixture firmly into the bottom of your 9×13-inch baking dish, ensuring it’s uniform. Bake in the preheated oven for 8-10 minutes until it’s lightly golden. Once done, allow the crust to cool completely before adding the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s luxuriously smooth and creamy. Once it reaches that desired texture, add the granulated sugar and vanilla extract. Continue beating until it is well-combined. This creamy mixture is what makes your cheesecake rich and delightful. Then, incorporate the eggs one at a time, making sure to beat well after each addition, ensuring it is fully mixed in without lumps. Finally, gently fold in the well-drained crushed pineapple, which adds that signature tropical flavor to your cheesecake.
- Now it’s time to bring everything together! Pour the cheesecake filling over the cooled graham cracker crust. Use a spatula to spread it evenly, smoothing out the top. Bake the cheesecake in the oven for 35-40 minutes. You’ll know it’s done when the edges are lightly golden, and the center is set, with a slight jiggle. Once finished, remove it from the oven and allow the cheesecake to cool down to room temperature. After that, transfer it to the refrigerator for at least 4 hours, but an overnight chill is even better for enhancing the flavors.
- While your cheesecake is chilling, let’s move on to the tropical pineapple topping. In a medium saucepan, add the undrained crushed pineapple, granulated sugar, cornstarch, and lemon juice. Cook this mixture over medium heat, stirring constantly. The goal is to help the cornstarch thicken the mixture and bring it all to a boil for about 5-7 minutes. Once thickened and bubbly, remove it from heat and allow it to cool completely, which will enhance its sweet flavor while preparing it for the cheesecake.
- Once the topping has cooled, it’s time to assemble the final touch! Spread the pineapple topping evenly over the chilled cheesecake. This colorful addition not only tastes divine but also adds a beautiful presentation. Return the cheesecake to the refrigerator for another 1-2 hours before serving, allowing all the flavors to meld beautifully together. Slice, serve, and get ready for those compliments!
Notes
Don’t skip chilling the cheesecake; this step is vital for a perfect texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 250 mg
- Protein: 6 g