Description
This Pineapple Cream Cheesecake is rich, creamy, and bursting with tropical flavor! A smooth cream cheese filling with sweet pineapple sits on a buttery graham cracker crust—perfect for summer or any special occasion.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup crushed pineapple, drained well
For the Pineapple Cream Topping:
- 1/2 cup heavy cream, whipped
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup crushed pineapple, drained well
- 1/2 teaspoon vanilla extract
Instructions
Prepare the Crust:
-
Preheat Oven:
- Preheat oven to 325°F (163°C).
- Grease a 9-inch springform pan.
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Make the Crust:
- In a bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press into the bottom of the pan and bake for 8-10 minutes.
- Let cool while preparing the filling.
Make the Cheesecake Filling:
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Mix Cream Cheese & Sugar:
- In a large bowl, beat cream cheese and sugar until smooth.
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Add Eggs & Sour Cream:
- Mix in eggs, vanilla, and sour cream, beating until combined.
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Fold in Pineapple:
- Stir in drained crushed pineapple.
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Bake the Cheesecake:
- Pour filling over the cooled crust and smooth the top.
- Bake for 45-50 minutes, or until the center is slightly jiggly but set around the edges.
- Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour inside.
- Refrigerate for at least 4 hours (or overnight).
Prepare the Pineapple Cream Topping:
-
Make the Topping:
- In a bowl, beat whipped cream, cream cheese, powdered sugar, vanilla, and pineapple until smooth.
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Assemble & Serve:
- Spread topping over the chilled cheesecake.
- Garnish with extra pineapple or toasted coconut, if desired.
-
Slice & Enjoy!
Notes
- For extra stability, bake the cheesecake in a water bath for an ultra-smooth texture.
- Make it tropical by adding shredded coconut to the crust.
- Store leftovers in the fridge for up to 5 days.