Description
Creamy pineapple cream cheesecake delivers tropical bliss with each silky slice of paradise. Sweet tangy notes dance across a buttery graham cracker crust, promising dessert perfection you can savor slowly.
Ingredients
Scale
- 16 oz (2 blocks) cream cheese, softened
- 4 oz cream cheese, softened
- 2 large eggs
- 1 ½ cups graham cracker crumbs
- 1 cup crushed pineapple, drained well
- ½ cup crushed pineapple, drained well
- ½ cup sour cream
- ½ cup heavy cream, whipped
- ¾ cup granulated sugar
- ¼ cup granulated sugar
- ¼ cup powdered sugar
- 6 tbsps unsalted butter, melted
- 1 tsp vanilla extract
- ½ tsp vanilla extract
Instructions
- Preparing Crust: Blend graham cracker crumbs with sugar and melted butter, firmly pressing the mixture into the bottom of a greased 9-inch springform pan. Bake at 325F (163C) for 8-10 minutes, then set aside to cool while assembling the filling.
- Crafting Filling: In a spacious mixing bowl, whip cream cheese until smooth and creamy. Gradually incorporate sugar, followed by eggs, ensuring each addition is fully integrated. Fold in sour cream, vanilla extract, and pineapple puree, mixing until the batter achieves a uniform, silky consistency.
- Baking Cheesecake: Gently pour the pineapple-infused filling over the cooled crust, smoothing the surface with a spatula. Place the springform pan in a water bath to prevent cracking and bake at 325F (163C) for approximately 60-70 minutes. The cheesecake should have a slight jiggle in the center when gently shaken.
- Cooling and Chilling: Turn off the oven, crack the door open, and allow the cheesecake to rest for 1 hour, preventing sudden temperature changes. Remove from the oven and water bath, then refrigerate for a minimum of 4 hours or overnight to set completely.
- Garnishing and Serving: Before serving, carefully release the springform pan’s sides. Top the cheesecake with fresh pineapple chunks, toasted coconut flakes, or a drizzle of caramel sauce. Slice with a heated knife for clean, precise portions and enjoy chilled.
Notes
- Select fresh graham crackers with no stale flavor to ensure a crisp, flavorful crust foundation.
- Drain pineapple chunks thoroughly to prevent excess liquid from making the cheesecake watery or soggy.
- Blend cheesecake filling ingredients slowly and at low speed to avoid incorporating too much air, which can cause cracking during baking.
- Allow cream cheese and eggs to reach room temperature before mixing to create a smoother, more consistent cheesecake texture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 350
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg