Pineapple Heaven Cheesecake is a delightful dessert that brings a taste of tropical paradise right to your kitchen. With its creamy texture and rich flavors of pineapple and cream cheese, this cheesecake is perfect for any occasion. Whether it’s a special celebration or just a treat for yourself, this recipe will certainly make your taste buds dance.
Table of Contents
Why Make This Recipe
Making Pineapple Heaven Cheesecake is a wonderful way to impress your family and friends. The combination of the crunchy graham cracker crust, the thick pineapple layer, and the rich cheesecake filling creates a mouthwatering dessert. It’s also a great way to enjoy tropical flavors without needing to travel. Plus, it’s easy to prepare and can be made ahead of time, making it a stress-free option for gatherings.
How to Make Pineapple Heaven Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 can (20 oz) crushed pineapple, drained
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup crushed pineapple (optional)
- 1 cup whipped cream (optional)
- 1/4 cup toasted coconut flakes (optional)
- Pineapple chunks for garnish (optional)
Directions:
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- For the crust, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter together. Press this mixture into the bottom of the pan and bake for 8-10 minutes. Let it cool.
- For the pineapple layer, cook the drained crushed pineapple, 1/4 cup sugar, and cornstarch in a saucepan over medium heat. Stir until it thickens, then let it cool.
- For the cheesecake filling, beat the softened cream cheese and 1 cup sugar until smooth. Add eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and sour cream. If you like, fold in the 1/2 cup crushed pineapple.
- To assemble the cheesecake, pour half of the cream cheese filling over the cooled crust. Spread the pineapple layer on top, and then add the remaining cream cheese filling.
- Bake for 55-65 minutes or until the cheesecake is set but still jiggles a bit. Turn off the oven and let the cheesecake cool inside for 1 hour, then refrigerate it for at least 4 hours, or overnight.
- Before serving, top with whipped cream, toasted coconut, and fresh pineapple chunks if desired.
How to Serve Pineapple Heaven Cheesecake
Serve Pineapple Heaven Cheesecake chilled. You can slice it into wedges and add a dollop of whipped cream on each piece. Garnish with toasted coconut flakes and pineapple chunks for an extra special touch.
How to Store Pineapple Heaven Cheesecake
You can store any leftover cheesecake in the refrigerator. Cover it well with plastic wrap or foil. It will last for about 5-7 days in the fridge. If you want to keep it longer, you can freeze it. Make sure to wrap it tightly and it will last for up to 3 months in the freezer.
Tips to Make Pineapple Heaven Cheesecake
- Make sure your cream cheese is softened before mixing to get a smooth filling.
- Drain the crushed pineapple well to avoid a soggy cheesecake.
- Allow the cheesecake to cool in the oven to prevent cracks on the surface.
Variation
For a chocolate twist, you can add a layer of chocolate ganache on top of the cheesecake once it cools. You could also use fresh pineapple slices instead of crushed pineapple in the filling for a chunkier texture.
FAQs
Q1: Can I use fresh pineapple instead of canned?
Yes! Fresh pineapple can be used, but make sure to chop it finely and drain any excess juice.
Q2: How long should I refrigerate the cheesecake before serving?
It’s best to refrigerate the cheesecake for at least 4 hours or overnight for the best texture and flavor.
Q3: Can I make this cheesecake gluten-free?
Yes! Just use gluten-free graham cracker crumbs for the crust, and ensure that all other ingredients are gluten-free.
Pineapple Heaven Cheesecake
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
For the pineapple layer
- 1 can 20 oz crushed pineapple, drained Use canned pineapple for this layer.
- 0.25 cups granulated sugar
- 1 tbsp cornstarch To thicken the pineapple layer.
For the cheesecake filling
- 24 oz cream cheese, softened Soften the cream cheese for easier mixing.
- 1 cup granulated sugar
- 3 large eggs Add one at a time.
- 1 tsp vanilla extract
- 0.5 cups sour cream
- 0.5 cups crushed pineapple (optional) Add for extra pineapple flavor.
For serving (optional)
- 1 cup whipped cream For topping.
- 0.25 cups toasted coconut flakes For garnish.
- Pineapple chunks for garnish Add on top if desired.
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- For the crust, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter together. Press this mixture into the bottom of the pan and bake for 8-10 minutes. Let it cool.
- For the pineapple layer, cook the drained crushed pineapple, 1/4 cup sugar, and cornstarch in a saucepan over medium heat. Stir until it thickens, then let it cool.
Cheesecake Filling
- For the cheesecake filling, beat the softened cream cheese and 1 cup sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and sour cream. If you like, fold in the 1/2 cup crushed pineapple.
Assembly
- To assemble the cheesecake, pour half of the cream cheese filling over the cooled crust. Spread the pineapple layer on top, and then add the remaining cream cheese filling.
- Bake for 55-65 minutes or until the cheesecake is set but still jiggles a bit. Turn off the oven and let the cheesecake cool inside for 1 hour, then refrigerate it for at least 4 hours, or overnight.
Serving
- Serve the cheesecake chilled. Slice it into wedges and add a dollop of whipped cream on each piece. Garnish with toasted coconut flakes and pineapple chunks for an extra special touch.
