Description
Pineapple Cheesecake is a tropical twist on the classic dessert, featuring a smooth and creamy cheesecake filling made with cream cheese and crushed pineapple, all sitting atop a buttery graham cracker crust. Topped with a tangy sour cream mixture and fresh pineapple chunks, this cheesecake is the perfect sweet treat for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 eggs
- 1 cup crushed pineapple, drained
- 1 cup sour cream
- 1/4 cup powdered sugar
- Fresh pineapple chunks for topping
Instructions
- Preheat oven to 325°F (165°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture onto the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth. Add sugar and vanilla extract, mixing well. Add eggs one at a time, beating after each addition. Fold in crushed pineapple.
- Pour cream cheese mixture over crust in the springform pan. Bake for 55-60 minutes or until center is almost set. Remove from oven and let cool.
- In a small bowl, mix sour cream and powdered sugar. Spread over the top of the cheesecake. Refrigerate for at least 4 hours.
- Before serving, top with fresh pineapple chunks.
Notes
- To prevent cracking, let the cheesecake cool slowly at room temperature before refrigerating.
- For extra flavor, you can add a splash of rum or coconut extract to the cream cheese filling.
- Store the cheesecake in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes