Pineapple Cheesecake
Pineapple cheesecake is a delightful dessert that combines the rich flavors of cheesecake with the tropical sweetness of pineapple. This creamy treat is perfect for any occasion, from family gatherings to summer barbecues. With its crunchy crust and luscious topping, pineapple cheesecake is sure to impress your guests.
Why Make This Recipe
Making pineapple cheesecake at home allows you to enjoy a fresh and flavorful treat without any artificial ingredients. You can control the sweetness and adjust the flavors to your liking. Plus, this recipe is a wonderful way to showcase the tropical taste of pineapple, making it a unique addition to your dessert repertoire.
How to Make Pineapple Cheesecake
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup finely processed macadamia nuts (optional)
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 32 oz full-fat cream cheese, at room temperature
- 1 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup full-fat sour cream
- 1 tablespoon finely grated lime zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 4 large eggs, at room temperature
- 1/4 cup granulated sugar (for topping)
- 4 tablespoons cold water (divided)
- 1 lime, juiced and zested
- 20 oz can crushed pineapple, drained
- 1 tablespoon cornstarch (for topping)
- Whipped cream and lime zest for serving
Directions
- Preheat the oven to 350°F (175°C) and spray a 9-inch springform pan with cooking spray.
- In a bowl, mix graham cracker crumbs, macadamia nuts (if using), sugar, and melted butter. Press this mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack.
- In a mixer, beat the cream cheese and sugar until smooth. Then add the sour cream, lime zest, vanilla, and salt. Add the eggs one at a time, mixing until just combined. Pour the mixture into the cooled crust and bake for 55-65 minutes until it is barely jiggly in the center. Cool and refrigerate overnight.
- For the topping, heat sugar and 2 tablespoons of water in a saucepan until boiling. Cook for 2 minutes, then stir in the drained pineapple, lime juice, and lime zest. Mix the cornstarch with remaining water and add it to the pineapple mixture, cooking until thickened. Cool to room temperature.
- Spread the topping over the cheesecake, add whipped cream and lime zest, and serve chilled.
How to Serve Pineapple Cheesecake
Serve pineapple cheesecake chilled, directly from the fridge. It’s perfect on its own, but you can also add dollops of whipped cream or a sprinkle of lime zest for extra flavor. Cut into slices for easy serving at parties or gatherings.
How to Store Pineapple Cheesecake
You can store leftover pineapple cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It will last for about 3 to 5 days. For longer storage, consider freezing individual slices. Wrap each slice tightly in plastic wrap and place them in a freezer-safe container.
Tips to Make Pineapple Cheesecake
- Make sure your cream cheese is at room temperature for a smooth filling.
- Don’t skip the cooling step! Refrigerating the cheesecake overnight helps it set properly.
- For a fun twist, try using other fruits like mango or strawberries in place of pineapple.
Variation
If you want to experiment, consider adding coconut to your crust or topping for a tropical vibe. You can also try different flavored extracts, like coconut or almond, for a unique taste.
FAQs
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to chop and drain it well before using it in the topping.
How long does pineapple cheesecake last?
Pineapple cheesecake can last in the fridge for about 3 to 5 days. If frozen, it can last for several weeks.
Can I make this cheesecake ahead of time?
Absolutely! Pineapple cheesecake is great to make ahead. Just prepare it a day or two before your event and let it chill in the fridge until you’re ready to serve.