Pineapple Cheesecake: A Tropical Delight

If you’re searching for a dessert that’s both indulgent and refreshing, this Pineapple Cheesecake Recipe is the answer! Combining the creamy decadence of cheesecake with the tangy sweetness of pineapples, it creates a tropical flavor explosion that’s perfect for any occasion. Whether you’re hosting a summer party, celebrating a birthday, or indulging in a cozy evening treat, this recipe will undoubtedly steal the show. Stick around to learn how to make this irresistible dessert and elevate your next celebration!

Why You’ll Love Pineapple Cheesecake Recipe

This Pineapple Cheesecake recipe is nothing short of amazing! It strikes the perfect balance between creamy and fruity, making every bite a refreshing experience. It’s easy to prepare, which means more time enjoying it with family and friends rather than being stuck in the kitchen. It’s family-friendly, and kids especially love the tropical flavors! Plus, the presentation is stunning—just wait until you see it crowned with a luscious pineapple topping. You’ll feel like a superstar chef!

Let’s break it down a bit more. If you’re a fan of classic cheesecake, you’re going to love the tropical twist we’ve added. The graham cracker crust provides a buttery base, and the cheesecake itself is creamy and rich. But it’s the pineapple topping that takes this dessert to a whole new level—bright, tangy, and bursting with tropical goodness. It’s the perfect dessert for a warm summer day or any occasion where you want to impress your guests.

Ingredients

Crust:

• 1 cup graham cracker crumbs (about 8 graham cracker sheets) 🍪
• 1/4 cup finely processed macadamia nuts (optional) 🥥
• 3 tablespoons granulated sugar 🍬
• 6 tablespoons unsalted butter, melted 🧈

Cheesecake:

• 4 packages (8 oz each) full-fat cream cheese, at room temperature 🧀
• 1 1/4 cup granulated sugar 🍬
• 1 tablespoon cornstarch 🌽
• 1 cup full-fat sour cream 🧴
• 1 tablespoon finely grated lime zest 🍋
• 1 teaspoon vanilla extract 🍦
• 1/8 teaspoon salt 🧂
• 4 large eggs, at room temperature 🥚

Pineapple Topping:

• 1/4 cup granulated sugar 🍬
• 4 tablespoons cold water (divided) 💧
• 1 lime, juiced and zested 🍋
• 20 oz can crushed pineapple, drained 🍍
• 1 tablespoon cornstarch 🌽

Necessary Tools of Pineapple Cheesecake Recipe

Before we start baking, let’s make sure you have everything you need:

• 9-inch springform pan 🥧
• Mixing bowls 🍲
• Electric mixer 🏠
• Rubber spatula 🥄
• Small saucepan 🍳
• Whisk 🥄
• Wire rack 🏷️

Ingredient Swaps and Additions

Feel free to get creative with this recipe! Here are a few suggestions for ingredient swaps and additions:

1. Macadamia nuts: Instead of macadamia nuts, you can use chopped almonds or toasted coconut flakes for a different twist. If you love coconut, toasted coconut is a great addition that will add depth and a tropical vibe to the crust.
2. Lighten it up: Then, if you want to make the cheesecake lighter, try using reduced-fat cream cheese and sour cream. The taste may differ slightly, but it will still be delicious.
3. Fruity variations: If you’re feeling adventurous, you can swap the pineapple for other tropical fruits. Mango, passion fruit, or papaya would be excellent alternatives that add their unique flavors to the cheesecake.
4. Lime zest: Moreover, the lime zest in the cheesecake filling provides a fresh, zesty contrast to the sweetness of the pineapple. If you’re not a fan of lime, you can replace it with lemon zest or even orange zest for a different citrusy flavor.
5. Crust variations: For a nut-free version, you can simply omit the macadamia nuts and use 1 cup of graham cracker crumbs. Alternatively, try a chocolate cookie crust for a richer, more indulgent flavor.

For a classic cheesecake experience, check out this New York-Style Cheesecake recipe from Once Upon a Chef—rich, creamy, and absolutely timeless!

Step-by-Step Instructions for Pineapple Cheesecake Recipe

1. Prepare the Crust:

Preheat the oven to 350°F (175°C). Spray your 9-inch springform pan with cooking spray to ensure the cheesecake comes out smoothly later on.

In a medium mixing bowl, combine the graham cracker crumbs, finely processed macadamia nuts (optional), sugar, and melted butter. Stir until the mixture is well combined. Press this crumb mixture evenly into the bottom and slightly up the sides of the pan to form the crust. You can use a flat-bottomed glass or measuring cup to press the crust down firmly.

Then, place the pan in the preheated oven and bake for about 10 minutes, until the crust is lightly golden and set. Once done, remove the crust from the oven and allow it to cool on a wire rack while you prepare the filling.

2. Prepare the Cheesecake Filling:

Now comes the fun part! In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Add in the sugar and cornstarch, and continue mixing until the sugar dissolves and the mixture is well combined.

Next, add the sour cream, lime zest, vanilla extract, and salt, and mix until incorporated. Gradually add the eggs, one at a time, mixing on low speed after each addition to avoid overmixing. Be sure to scrape the sides of the bowl to make sure everything is fully incorporated.

Pour the cheesecake filling into the cooled crust, smoothing out the top with a rubber spatula. Place the pan in the oven and bake for 55-65 minutes, or until the center of the cheesecake barely jiggles when you gently shake the pan. The edges should be set, and the center will firm up as it cools. Allow the cheesecake to cool on a wire rack for about 1 hour.

3. Make the Pineapple Topping:

While the cheesecake cools, you can make the tropical pineapple topping. In a small saucepan, combine the sugar and 2 tablespoons of water over medium heat. Stir occasionally, and once the sugar has dissolved and the mixture is boiling, add the crushed pineapple along with the lime juice and zest. Stir well to combine.

Meanwhile, in a small bowl, whisk the cornstarch with the remaining 2 tablespoons of water until smooth. Add this cornstarch mixture to the saucepan with the pineapple and stir continuously. Continue cooking for another 5-6 minutes until the mixture thickens to a jam-like consistency. Remove from heat and allow it to cool to room temperature.

4. Assemble the Cheesecake:

Once the cheesecake has cooled completely, carefully loosen the edges of the springform pan with a knife, then remove the sides of the pan. Spread the cooled pineapple topping evenly over the cheesecake, covering it completely. Garnish with whipped cream and a sprinkle of lime zest for an extra touch of freshness.

Finally, serve the cheesecake chilled, and watch as your guests rave about this tropical dessert!

Pro Tips for Success of Pineapple Cheesecake Recipe

• Room temperature ingredients: Make sure your cream cheese and eggs are at room temperature before you start. This helps create a smooth and lump-free cheesecake batter.
• Don’t overmix the batter: When adding the eggs, mix just until incorporated. Overmixing can lead to cracks during baking.
• Chill overnight: Also, refrigerating the cheesecake overnight allows it to firm up and helps the flavors meld together for a perfect texture.
• Water bath: For a super smooth and crack-free cheesecake, you can use a water bath. Place the springform pan in a larger baking dish filled with hot water (about halfway up the side of the pan) while baking.
• Check early: Additionally, keep an eye on the cheesecake in the last 10 minutes of baking to avoid overbaking. The cheesecake should still have a slight jiggle in the center when done.

Serving Suggestions

This Pineapple Cheesecake is fantastic on its own, but if you want to elevate the experience, try pairing it with a tropical fruit salad or coconut sorbet. A nice cup of coffee or a tropical smoothie makes for a lovely contrast to the creamy cheesecake!

You can also serve this cheesecake at a summer BBQ, a birthday party, or any celebration that could use a sweet tropical touch.

Storing and Reheating of Pineapple Cheesecake Recipe

Storing and reheating this Pineapple Cheesecake couldn’t be simpler, and with a few easy steps, you can enjoy it even days after making it. To begin with, ensure that any leftovers are stored properly by placing them in an airtight container. Additionally, keeping the container in the refrigerator will help maintain the cheesecake’s freshness and flavor for up to a week.

What’s even better is that this dessert is best served cold, so there’s no need to worry about reheating it. In fact, serving it chilled enhances its creamy texture and vibrant tropical flavors, making it just as delightful as the day you made it!

Nutritional Information (per serving)

• Calories: 430
• Protein: 8g
• Carbohydrates: 45g
• Fat: 29g
• Sugar: 24g

FAQs

Can I use fresh pineapple instead of canned?

Definitely! Just be sure to crush it well and drain the excess juice.

Can I freeze this cheesecake?

Yes! Wrap it tightly in plastic wrap and foil, then store in the freezer for up to 3 months.

Can I make this without the macadamia nuts?

Yes, simply omit them. You can also replace them with another nut or just use graham cracker crumbs alone.

What’s the best way to store leftovers?

Store leftover cheesecake in an airtight container in the fridge for up to a week. It can also be frozen for long-term storage.

Can I add other fruit to the topping?

Absolutely! Mango, passion fruit, or even berries would complement the pineapple nicely. Just adjust the sweetness to your liking.

Conclusion

I hope you enjoy making (and eating!) this Pineapple Cheesecake as much as I do. It’s truly the perfect dessert for any occasion, whether you’re hosting a casual dinner or celebrating a special milestone. Not only is it visually stunning, but the combination of the creamy cheesecake and the vibrant pineapple topping creates a flavor profile that’s both refreshing and indulgent.

Finally, don’t forget to share your experience with this recipe—I’d love to hear how it turned out for you! Whether you stick to the instructions or put your own spin on it, this cheesecake is sure to impress your family and friends. Happy baking!

If you’re a fan of fruity cheesecake recipes, don’t miss our Lemon Blackberry Mini Cheesecakes—perfectly portioned bites bursting with zesty lemon and sweet blackberry flavors!

Pineapple Cheesecake: A Tropical Delight

This Pineapple Cheesecake combines creamy cheesecake with tangy, tropical pineapple topping. Perfect for any occasion, it’s a visually stunning dessert with a refreshing flavor balance that will impress your family and guests.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 12 Slices

Equipment

• 9-inch springform pan
• Mixing bowls
• - Electric mixer
• Rubber spatula
• Small saucepan
• Whisk
• Wire rack

Ingredients

  

• Crust:
• 1 cup graham cracker crumbs
• 1/4 cup finely processed macadamia nuts optional
• 3 tablespoons granulated sugar
• 6 tablespoons unsalted butter melted
• Cheesecake Filling:
• 4 packages 8 oz each full-fat cream cheese, at room temperature
• 1 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 cup full-fat sour cream
• 1 tablespoon finely grated lime zest
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 4 large eggs at room temperature
• Pineapple Topping:
• 1/4 cup granulated sugar
• 4 tablespoons cold water divided
• 1 lime juiced and zested
• 20 oz can crushed pineapple drained
• 1 tablespoon cornstarch

Instructions

 

• Prepare the Crust:
• Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
• Combine graham cracker crumbs, macadamia nuts, sugar, and melted butter. Press into the pan’s bottom and slightly up the sides.
• Bake for 10 minutes until golden. Cool on a wire rack.
• Prepare the Cheesecake Filling:
• Beat cream cheese until smooth. Add sugar and cornstarch; mix until combined.
• Mix in sour cream, lime zest, vanilla, and salt. Add eggs one at a time, mixing on low speed.
• Pour filling over the crust. Bake for 55–65 minutes until the center barely jiggles. Cool for 1 hour.
• Make the Pineapple Topping:
• In a saucepan, dissolve sugar in 2 tbsp water over medium heat. Add pineapple, lime juice, and zest.
• Mix cornstarch with remaining water, then stir into the saucepan. Cook until thickened. Cool to room temperature.
• Assemble the Cheesecake:
• Spread cooled pineapple topping over the cheesecake. Garnish with whipped cream and lime zest if desired. Serve chilled.

Notes

Substitute macadamia nuts with almonds or toasted coconut for variation.
Lighten with reduced-fat cream cheese and sour cream, though texture may differ.
Replace lime zest with lemon or orange zest if preferred.
For a nut-free crust, omit macadamia nuts or use a chocolate cookie crust.