Pineapple Cream Cheesecake Recipe | Indulgent Dessert Treat

[Nat Quinn]

Ingredients for Pineapple Cream Cheesecake

Here’s everything you’ll need to whip up this delicious Pineapple Cream Cheesecake:

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

 Topping:

• • ½ cup sour cream

• • ½ cup heavy cream

  • ¼ cup toasted coconut flakes

  • ¼ cup chopped pecans

• Pineapple chunks for garnish

Optional Substitutions:

• • Use gluten-free graham crackers for a gluten-free crust.

• Swap pecans with almonds or walnuts based on your preference.

• Use light cream cheese and sour cream for a lower-fat version.

How to Make Pineapple Cream Cheesecake – Step by Step

Step 1: Prepare the Crust

1. 1. Preheat your oven to 325°F (165°C).

1. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter.

2. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.

 2: Make the Filling

1. 1. Beat softened cream cheese until smooth in a large bowl.

1. 1. Add sugar and vanilla extract, mixing until well combined.

   2. Incorporate eggs one at a time, beating after each addition.

   3. Gently fold in the drained crushed pineapple.

 3: Assemble and Bake

1. 1. Pour the cheesecake mixture over the crust in the prepared pan.

   2. Bake for 60–70 minutes, or until the center is just set.

   3. Remove from the oven and allow the cheesecake to cool on a wire rack.

 4: Chill and Top

1. 1. Refrigerate the cheesecake for at least 4 hours or overnight.

   2. Once chilled, mix sour cream and heavy cream in a small bowl, then spread over the top.

   3. Garnish with toasted coconut flakes, chopped pecans, and pineapple chunks.

Helpful Tips for Pineapple Cream Cheesecake

• • Ensure a smooth filling: Soften the cream cheese completely before mixing to avoid lumps.

  • Draining the pineapple: Squeeze out as much liquid as possible to prevent a soggy cheesecake.

  • Cooling is crucial: Allow the cheesecake to cool gradually to avoid cracking.

Cooking Tips for the Best Pineapple Cream Cheesecake

• • Use a water bath: Baking the cheesecake in a water bath ensures even cooking and prevents cracks.

  • Toast your toppings: Toasted coconut and pecans enhance the dessert’s flavor and texture.

  • Room temperature ingredients: For a silky batter, bring all ingredients to room temperature before mixing.

Serving Suggestions for Pineapple Cream Cheesecake

This Pineapple Cream Cheesecake is a showstopper on its own, but pairing it with the right accompaniments takes it to another level.

• • Serve with a drizzle of caramel or white chocolate sauce.

  • Pair with tropical beverages like piña colada mocktails or fresh mango juice.

• Add a dollop of whipped cream for extra indulgence.

Nutritional Information

The nutritional value of Pineapple Cream Cheesecake is as rich as its flavor. Here’s a breakdown per serving:

Calories: 450 kcal
Fat: 30g
Carbs: 40g
Protein: 6g
Fiber: 2g
Sugar: 25g

Storage and Leftovers for Pineapple Cream Cheesecake

• • Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.

  • Freezing: Wrap the cheesecake tightly in plastic wrap and foil, then freeze for up to 3 months.

  • Reheating: Let frozen cheesecake thaw in the fridge overnight before serving.

Frequently Asked Questions (FAQs) for Pineapple Cream Cheesecake

1. Can I use canned pineapple?

Yes! Ensure the pineapple is well-drained to avoid excess moisture.

2. How do I prevent cracks in my cheesecake?

Use a water bath and avoid overmixing the batter to keep the cheesecake smooth.

3. Can I make this cheesecake gluten-free?

Absolutely! Substitute regular graham crackers with gluten-free alternatives.

4. What’s the best way to toast coconut?

Spread coconut flakes on a baking sheet and bake at 325°F (165°C) for 5–7 minutes until golden brown.

 

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