Pineapple Cheesecake brings the sweet, tangy flavors of pineapple into a creamy, indulgent dessert.
With a buttery graham cracker crust, rich cream cheese filling, and a refreshing pineapple topping, it’s the perfect tropical treat for any occasion.
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
For the filling:
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 cup pineapple juice
- ¼ cup powdered sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 packet gelatin
- 2 cups pineapple chunks (for garnish)
Instructions
Step 1: Set your oven to 350°F (175°C).
Step 2: In a bowl, combine the graham cracker crumbs and melted butter.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then let it cool.
Step 3: In a large bowl, beat the cream cheese and granulated sugar until smooth. In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Step 4: In a saucepan, combine the pineapple juice, powdered sugar, and cornstarch.
Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.
Step 5: Dissolve the gelatin in ¼ cup of cold water, then add it to the cooled pineapple mixture. Stir well until fully integrated.
Step 6: Fold the pineapple mixture into the cream cheese mixture.
Pour this over the graham cracker crust in the springform pan, smoothing the top with a spatula.
Refrigerate the cheesecake for at least 4 hours, or until set.
Step 7: Before serving, top the cheesecake with pineapple chunks for a beautiful garnish.
Tips
Ensure the cream cheese is fully softened to avoid lumps in the mixture.
Whip the heavy cream until stiff peaks form to give the cheesecake a light and airy texture.
For a richer flavor, toast the graham cracker crumbs before mixing them with butter.
Use a food processor to ensure the crust mixture is well combined and even.
FAQs
Can I use canned pineapple instead of fresh?
Yes, canned pineapple can be used. Just make sure to drain it well before using.
How can I make this cheesecake vegan?
Substitute the cream cheese and heavy cream with vegan alternatives, and use agar-agar instead of gelatin.
What if my cheesecake doesn’t set properly?
Ensure the gelatin is fully dissolved and the mixture is well-chilled. If it still doesn’t set, refrigerate for a longer period.
Heavenly Pineapple Cheesecake
Ingredients
- For the crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- For the filling:
- 2 cups cream cheese softened
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 cup pineapple juice
- ¼ cup powdered sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 packet gelatin
- 2 cups pineapple chunks for garnish
Instructions
- Set your oven to 350°F (175°C).
- In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then let it cool.
- In a large bowl, beat the cream cheese and granulated sugar until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- In a saucepan, combine the pineapple juice, powdered sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixre thickens. Remove from heat and let it cool.
- Dissolve the gelatin in ¼ cup of cold water, then add it to the cooled pineapple mixture. Stir well until fully integrated.
- Fold the pineapple mixture into the cream cheese mixture. Pour this over the graham cracker crust in the springform pan, smoothing the top with a spatula. Refrigerate the cheesecake for at least 4 hours, or until set.
- Before serving, top the cheesecake with pineapple chunks for a beautiful garnish.
