Pineapple Cheesecake

Creamy, tropical, and refreshing — this pineapple cheesecake combines rich, smooth filling with juicy pineapple for a sunny, feel-good dessert. Perfect for summer gatherings or whenever you crave a taste of the tropics!

---

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup melted butter

For the Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• 2/3 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup crushed pineapple, well-drained (reserve juice for optional topping)

For the Optional Pineapple Topping:

• 1/2 cup reserved pineapple juice
• 1 tbsp cornstarch
• 1/4 cup sugar
• 1/2 cup more crushed pineapple

---

Instructions

Prepare the Crust:

Preheat oven to 325°F (160°C).
Mix graham cracker crumbs, sugar, and melted butter until combined.
Press into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes. Let cool slightly.

Make the Cheesecake Filling:

In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, beating well after each.
Mix in vanilla extract.
Gently fold in the drained crushed pineapple.

Bake:

Pour the filling over the crust.
Bake for 45–55 minutes, or until the center is just set and slightly wobbly.
Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
Refrigerate at least 4 hours or overnight.

Optional Pineapple Topping:

In a small saucepan, mix pineapple juice, sugar, and cornstarch.
Cook over medium heat until thickened (about 2–3 minutes).
Stir in additional crushed pineapple and cool.
Spoon over the chilled cheesecake before serving.

---

To Serve:

Top with whipped cream, fresh pineapple slices, or a sprinkle of toasted coconut for extra flair.

---

Want a no-bake pineapple cheesecake version too?

Print