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.
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.
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.