Description
A creamy cheesecake infused with the tropical flavors of pineapple, perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup whipped cream (optional)
- Pineapple slices or chunks (optional)
- Toasted coconut flakes (optional)
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, 1/3 cup sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan.
- In a large mixing bowl, beat the cream cheese and 3/4 cup sugar until smooth.
- Add the sour cream and vanilla extract, and mix until combined.
- Beat in the eggs, one at a time, on low speed until just blended.
- Gently fold in the drained crushed pineapple.
- Pour the filling over the crust and smooth the top.
- Bake for 55-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour.
- Remove from the oven and cool completely before refrigerating for at least 4 hours or overnight.
- Before serving, top the cheesecake with whipped cream, pineapple slices, and toasted coconut flakes.
Notes
Ensure cream cheese is softened for a smoother filling. Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 18g
- Sodium: 360mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: cheesecake, pineapple dessert, tropical cheesecake, summer treat, easy dessert