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–+ servings
pineapple cheesecake

Discover the perfect pineapple cheesecake recipe with tangy pineapple and creamy richness Explore variations from no bake to sugar free options
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Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Chill Time: 6 hours
Total Time: 7 hours 50 minutes
Servings: 12 people
Calories: 380kcal
Cost: $20

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Spatula
  • Springform Pan
  • Parchment Paper optional for cheesecake bars

Ingredients

  • 2 cups Graham Cracker Crumbs
  • 6 tablespoons Melted Butter
  • 3 tablespoons Sugar
  • 2 pounds Cream Cheese room temperature
  • 1 cup Sugar
  • 3 large Eggs
  • 1 cup Sour Cream
  • 2 teaspoons Vanilla Extract
  • 1 cup Fresh Pineapple finely chopped and thoroughly drained

Instructions

  • Preheat your oven to 325°F.
  • Mix the graham cracker crumbs with melted butter and sugar until the mixture resembles wet sand.
  • Press the mixture into the bottom of a 9-inch springform pan.
  • Bake the crust for 10 minutes and set aside to cool.
  • Beat the room temperature cream cheese until smooth and fluffy, about 3 minutes.
  • Gradually add 1 cup of sugar and beat until combined.
  • Add eggs, one at a time, mixing just until incorporated.
  • Fold in sour cream and vanilla, then gently stir in the dried pineapple.
  • Pour the mixture over the cooled crust and tap the pan to release air bubbles.
  • Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water until halfway up the sides of the springform pan.
  • Bake for 70-80 minutes until the edges are set, and the center jiggles slightly.
  • Turn off the oven and crack the door open; let the cheesecake cool for 1 hour inside.
  • Remove, cool completely at room temperature, and refrigerate for at least 6 hours (overnight is better).

Notes

For a lighter cheesecake, consider using half mascarpone cheese and half cream cheese for a silkier texture. If using canned pineapple, ensure it's well drained and patted dry to prevent a soggy cheesecake. For added flavor, try incorporating lemon or lime zest into the filling or topping. The cheesecake can be made in advance and stored in the refrigerator for up to a week, making it a perfect dessert for gatherings.

Nutrition

Calories: 380kcal | Carbohydrates: 31g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 105mg | Sodium: 300mg | Potassium: 200mg | Fiber: 1g | Sugar: 22g | Vitamin A: 12IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 6mg
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