Description
This Pineapple Cream Cheesecake is a tropical delight with a creamy filling, graham cracker crust, and delightful toppings.
Ingredients
- For the Crust:
1 ½ cups graham cracker crumbs
¼ cup sugar
½ cup melted butter - For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup sugar
1 tsp vanilla extract
3 large eggs
1 cup crushed pineapple, drained - For the Topping:
½ cup sour cream
½ cup heavy cream
¼ cup toasted coconut flakes
¼ cup chopped pecans
Pineapple chunks for garnish
Instructions
- Begin by preheating your oven to 325°F (165°C). In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix them well until the crumbs are coated and the mixture resembles wet sand. Next, take a 9-inch springform pan and firmly press the crumb mixture into the bottom to form an even layer.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until it’s smooth and creamy. Gradually add in the sugar and vanilla extract, continuing to mix until well combined. The mixture should be fluffy and uniform. Next, add the eggs one at a time to the cream cheese mixture, allowing each egg to fully incorporate before adding the next. Once you’ve added all the eggs, gently fold in the drained crushed pineapple.
- Carefully pour the lush cheesecake mixture over the prepared crust in your springform pan. Use a spatula to smooth the top. Place the cheesecake in the preheated oven and bake for approximately 60–70 minutes. The cheesecake is done when the edges are set but the center still appears slightly jiggly. Once finished, take it out of the oven and let it cool on a wire rack.
- After your cheesecake has cooled, refrigerate it for at least 4 hours, preferably overnight. Once it’s fully chilled, mix the sour cream and heavy cream in a small bowl until smooth. Spread this creamy topping evenly over the cheesecake. To finish, garnish the top with toasted coconut flakes, chopped pecans, and pineapple chunks.
Notes
Make sure to let your cream cheese soften at room temperature for easy mixing; this will prevent lumps in your cheesecake. Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Category: Dessert
Nutrition
- Calories: 450 per slice
- Sodium: 300 mg
- Protein: 8 g