Pineapple Cheesecake
A rich and creamy cheesecake with the sweet tanginess of pineapple that transports you to a tropical paradise.
Ingredients
Crust
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons granulated sugar for crust
- 6 tablespoons unsalted butter melted
Cheesecake Filling
- 3 packages full-fat cream cheese at room temperature (8-ounce each)
- 1 cup granulated sugar for cheesecake filling
- 1 cup full-fat sour cream
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 large eggs
Topping
- 1/4 cup granulated sugar for topping
- 4 tablespoons cold water divided
- 1 can crushed pineapple 20-ounce, drained
- 1/8 teaspoon salt for topping
- 1 tablespoon cornstarch
For Serving
- 1 cup whipped cream optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with cooking spray.
- In a mixing bowl, combine graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter. Mix until crumbly and press firmly into the bottom and up the sides of the springform pan.
- Bake the crust for 7 to 10 minutes until set, then let it cool completely.
Making the Cheesecake Filling
- In a large mixing bowl, beat cream cheese and 1 cup of granulated sugar on medium speed until smooth and creamy.
- Gradually mix in sour cream, lemon zest, vanilla extract, and salt until well combined. Scrape the sides of the bowl as needed.
- Add eggs one at a time, mixing on low speed after each addition. Pour the mixture into the cooled graham cracker crust.
Baking
- Bake the cheesecake for 55 to 65 minutes, until the center jiggles slightly. Cool for about 10 minutes before refrigerating. Chill overnight if possible.
Making the Topping
- In a saucepan, boil 1/4 cup of sugar with 2 tablespoons of water for about 2 minutes. Remove from heat and stir in drained crushed pineapple and salt.
- In a separate bowl, blend the cornstarch with the remaining 2 tablespoons of cold water until smooth, then stir into the pineapple mixture. Return to medium heat and stir until thickened (about 3 to 6 minutes). Allow to cool before spreading over the cheesecake.
Serving
- Slice the cheesecake with a sharp knife dipped in warm water. Serve slices garnished with whipped cream and a sprig of fresh mint or pineapple chunks if desired.
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Notes
Ensure cream cheese and eggs are at room temperature for a smoother batter. Avoid overmixing when adding eggs. Consider a water bath method for the cheesecake to prevent cracking. Chill time enhances flavors; aim for at least 8 hours, ideally overnight.