Pineapple N Cream Cheesecake

Indulge in tropical decadence with this Pineapple N Cream Cheesecake, a dessert that perfectly balances creamy richness and bright fruitiness. Featuring a buttery graham cracker crust, a luscious cream cheese filling, and a light, dreamy topping made with whipped cream and crushed pineapple, this cheesecake is a showstopper for any occasion. The smooth filling is infused with vanilla and sour cream for a tangy twist, while the pineapple cream topping adds a refreshing burst of flavor and texture to every bite. With its golden crust, velvety layers, and tropical flair, this cheesecake is a must-try for fans of island-inspired desserts. Whether served at a summer gathering or as a sweet pick-me-up any time of the year, this stunning treat guarantees rave reviews from your guests.

Nutriscore Rating: 42/100

Prep Time:25 mins

Cook Time:55 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1.5 cups (crumbled) Graham crackers
• 6 tablespoons Butter (melted)
• 2 tablespoons Granulated sugar (for crust)
• 24 ounces Cream cheese (softened)
• 1 cup Granulated sugar (for filling)
• 2 teaspoons Vanilla extract
• 3 large Eggs
• 1 cup Sour cream
• 8 ounces Canned crushed pineapple (drained)
• 0.5 cup Powdered sugar
• 1 cup Heavy whipping cream

Directions

Step 1

Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and set aside.

Step 2

In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the texture resembles wet sand.

Step 3

Press the graham cracker mixture evenly onto the bottom of the prepared springform pan to form the crust. Bake in the preheated oven for 10 minutes, then let cool.

Step 4

In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together until smooth and creamy. Add the vanilla extract and mix well.

Step 5

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream until smooth.

Step 6

Pour the cream cheese mixture onto the cooled crust, spreading it evenly.

Step 7

Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.

Step 8

While the cheesecake cools, prepare the pineapple topping. Drain the crushed pineapple thoroughly and press out excess liquid with a paper towel.

Step 9

In a medium bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue to whip until stiff peaks form.

Step 10

Gently fold the whipped cream into the drained crushed pineapple, making sure not to deflate the whipped cream.

Step 11

Once the cheesecake has cooled completely and is chilled (at least 4 hours or overnight in the refrigerator), remove it from the springform pan.

Step 12

Spread the pineapple cream topping evenly over the surface of the cheesecake. Slice, serve, and enjoy!

Nutrition Facts

Serving size	(2011.0g)

Amount per serving	% Daily Value*
Calories	6241.3

Total Fat 468.7g	0%
Saturated Fat 273.5g	0%
Polyunsaturated Fat 7.9g
Cholesterol 1852.3mg	0%
Sodium 3074.8mg	0%
Total Carbohydrate 446.9g	0%
Dietary Fiber 4.2g	0%
Total Sugars 392.5g
Protein 76.6g	0%

Vitamin D 123IU	0%
Calcium 1148.6mg	0%
Iron 8.2mg	0%
Potassium 1247.7mg	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: 66.8%

Protein: 4.9%

Carbs: 28.3%