Pineapple Heaven Cheesecake
A delightful dessert that brings tropical flavors of pineapple and cream cheese in a creamy texture, perfect for any occasion.
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.
Notes
Make sure to soften your cream cheese 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.