Pineapple Cream Cheesecake

Isabella

🌟Life, Love, and Gastronomy 🍷

This Pineapple Cream Cheesecake is a tropical twist on the classic cheesecake, featuring a creamy, smooth filling with the sweetness of pineapple, crunchy pecans, and toasted coconut. Perfect for any occasion, this dessert will impress your guests with its delicious layers and tropical flair. Whether it’s for a holiday or a weeknight treat, this pineapple-infused cheesecake will become a favorite in your dessert repertoire.

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup melted butter

For the Cheesecake Filling:

24 oz cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

3 eggs

1 cup crushed pineapple, drained

For the Topping:

1/2 cup sour cream

1/2 cup heavy cream

1/4 cup toasted coconut flakes

1/4 cup chopped pecans

Pineapple chunks for topping

Directions:

Prepare the Crust:

Preheat your oven to 325°F (165°C).

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Make the Cheesecake Filling:

In a large bowl, beat the softened cream cheese until smooth.

Add the sugar and vanilla extract, and continue beating until combined.

Add the eggs one at a time, beating well after each addition.

Gently fold in the crushed pineapple, making sure it’s evenly incorporated.

Assemble and Bake:

Pour the cream cheese mixture over the prepared crust, spreading it evenly with a spatula.

Bake in the preheated oven for 60-70 minutes, or until the center is set with a slight jiggle.

Once baked, remove from the oven and allow the cheesecake to cool on a wire rack.

Refrigerate for at least 4 hours, or overnight for best results.

Prepare the Topping:

In a small bowl, mix the sour cream and heavy cream until smooth.

Spread the cream mixture over the chilled cheesecake layer.

Garnish and Serve:

Sprinkle the top with toasted coconut flakes and chopped pecans for added crunch.

Add pineapple chunks for a tropical finishing touch.

Slice and serve chilled.

Serving Tips:

Chill Before Serving: Ensure the cheesecake is well-chilled before serving for the best texture and flavor. This allows the cheesecake to set properly and makes it easier to slice.

Serve with a Garnish: For an extra touch, serve each slice with additional pineapple chunks, a drizzle of caramel or fruit syrup, or a dollop of whipped cream.

Portion Control: This rich cheesecake is quite filling, so consider slicing it into smaller pieces. Each slice is indulgent and satisfying.

Perfect Pairings: Pair with a tropical drink like piña colada, coconut water, or a refreshing iced tea to enhance the tropical flavors.

Storage Tips:

Refrigeration: Store leftover cheesecake in the refrigerator. Cover the cheesecake loosely with plastic wrap or store it in an airtight container to prevent it from absorbing any odors from the fridge. It will keep for up to 5 days.

Freezing: If you want to store the cheesecake for a longer period, you can freeze it. To freeze, first chill the cheesecake completely in the fridge. Then, wrap it tightly in plastic wrap, followed by aluminum foil, to prevent freezer burn. It can be frozen for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight before serving.

Topping Considerations: If you plan to freeze the cheesecake, it’s best to freeze the cheesecake without the topping. Prepare and add the topping fresh when you’re ready to serve.

Related Recipes:

FAQs:

Can I make this Pineapple Cream Cheesecake ahead of time?

Yes! This cheesecake is perfect for making ahead of time. In fact, it’s recommended to refrigerate it for at least 4 hours, or preferably overnight, to allow the flavors to fully develop and the cheesecake to set properly. You can even make it up to 2 days ahead and store it in the fridge until you’re ready to serve.

Can I use fresh pineapple instead of canned crushed pineapple?

While canned crushed pineapple is typically used for its convenience and moisture, you can substitute fresh pineapple. Make sure to finely chop the fresh pineapple and drain it well to remove any excess liquid. This will help prevent the cheesecake from becoming too watery.

Can I substitute the pecans with another nut?

Absolutely! If you don’t like pecans or have an allergy, you can substitute them with other nuts such as walnuts, almonds, or macadamia nuts. Choose a nut that complements the tropical flavors for the best result.

How do I prevent the cheesecake from cracking during baking?

To prevent cracks, avoid overbaking the cheesecake. It’s done when the center has a slight jiggle but is mostly set. Additionally, consider baking the cheesecake in a water bath (place the springform pan in a larger pan filled with water) to ensure even heat distribution and prevent the top from drying out.

Conclusion:

This Pineapple Cream Cheesecake is the ultimate dessert to serve at gatherings, holidays, or as a sweet treat after a meal. The rich, creamy cheesecake paired with tropical pineapple, toasted coconut, and crunchy pecans offers a refreshing and indulgent dessert that will become a new favorite. Enjoy the tropical flavors in every bite!


📖 Recipe:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pineapple Cream Cheesecake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Isabella
  • Total Time: 90 minutes (including chilling time)
  • Yield: 8 servings
  • Diet: Vegetarian

Description

If you’re looking for a dessert that combines the richness of classic cheesecake with the refreshing sweetness of tropical fruit, this Pineapple Cream Cheesecake is a must-try! With creamy layers of cheesecake, crunchy pecans, and the nutty flavor of toasted coconut, every bite offers a perfect blend of tropical flavors. Whether you’re celebrating a special occasion or just treating yourself, this cheesecake is sure to impress.


Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup melted butter

For the Cheesecake Filling:

24 oz cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

3 eggs

1 cup crushed pineapple, drained

For the Topping:

1/2 cup sour cream

1/2 cup heavy cream

1/4 cup toasted coconut flakes

1/4 cup chopped pecans

Pineapple chunks for topping


Instructions

  1. Prepare the Crust: Preheat the oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  2. Make the Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Add sugar and vanilla extract, beating until well combined. Add eggs one at a time, mixing well after each addition. Fold in the crushed pineapple.
  3. Assemble and Bake: Pour the cream cheese mixture over the crust. Smooth the top with a spatula. Bake for 60-70 minutes, or until the center is set with a slight jiggle. Cool on a wire rack, then refrigerate for at least 4 hours or overnight.
  4. Prepare the Topping: Mix sour cream and heavy cream until smooth. Spread over the chilled cheesecake. Garnish with toasted coconut flakes, chopped pecans, and pineapple chunks. Slice and serve.

Notes

Make sure to drain the pineapple well to prevent the cheesecake from becoming watery.

This cheesecake is best when chilled for at least 4 hours or overnight.

If you prefer a nut-free version, you can skip the pecans and toasted coconut, or substitute with another nut of your choice.

  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 8 servings
  • Calories: 450 kcal per serving

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star