Pineapple Cheesecake

Indulge in the tropical decadence of Pineapple Cheesecake—a stunning dessert that combines the creamy richness of classic cheesecake with a vibrant pineapple topping. This recipe features a buttery graham cracker crust, a silky cream cheese filling delicately sweetened with a hint of vanilla, and a glossy, homemade pineapple compote made from juicy pineapple chunks and reserved pineapple juice. Perfectly balanced in sweetness and tang, this dessert is baked to perfection and then chilled to ensure a lusciously smooth texture. Ideal for special occasions or when you want to elevate your dessert game, this pineapple cheesecake is a showstopping centerpiece that will transport your taste buds to paradise. Enjoy it as a refreshing twist on a beloved classic!

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 1.5 cups graham cracker crumbs
• 5 tablespoons unsalted butter (melted)
• 2 tablespoons granulated sugar (for crust)
• 24 ounces cream cheese (softened)
• 1 cup granulated sugar (for filling)
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 3 large eggs
• 1.5 cups pineapple chunks (canned, drained)
• 0.25 cup pineapple juice (reserved from canned pineapple)
• 1 tablespoon cornstarch
• 2 tablespoons granulated sugar (for topping)

Directions

Step 1

Preheat the oven to 325°F (163°C).

Step 2

In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until the mixture resembles wet sand.

Step 3

Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes. Remove from oven and let cool.

Step 4

In a large mixing bowl, combine the softened cream cheese and 1 cup of sugar. Beat with a handheld or stand mixer until smooth and creamy.

Step 5

Add the sour cream and vanilla extract to the cream cheese mixture and blend until well incorporated.

Step 6

Beat in the eggs one at a time, mixing well after each addition.

Step 7

Pour the cream cheese filling over the cooled crust, spreading it evenly.

Step 8

Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes or until the center is just set and slightly jiggly.

Step 9

While the cheesecake is baking, prepare the pineapple topping. In a saucepan, combine the drained pineapple chunks, reserved pineapple juice, 2 tablespoons of sugar, and cornstarch.

Step 10

Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat and let cool.

Step 11

Once the cheesecake is done baking, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually.

Step 12

Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.

Step 13

Spread the cooled pineapple topping evenly over the chilled cheesecake.

Step 14

Carefully remove the sides of the springform pan, slice, and serve.

Nutrition Facts

Serving size	(1992.9g)

Amount per serving	% Daily Value*
Calories	5605.8

Total Fat 374.3g	0%
Saturated Fat 219.6g	0%
Polyunsaturated Fat g
Cholesterol 1581.3mg	0%
Sodium 3678.1mg	0%
Total Carbohydrate 508.8g	0%
Dietary Fiber 8.4g	0%
Total Sugars 385.3g
Protein 83.9g	0%

Vitamin D 123IU	0%
Calcium 1225.9mg	0%
Iron 12.6mg	0%
Potassium 1627.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.7%

Protein: 5.8%

Carbs: 35.5%