Description
This Pineapple Cream Cheesecake is a luscious tropical dessert featuring a buttery graham cracker crust, creamy cheesecake filling infused with crushed pineapple, and topped with a smooth sour cream and heavy cream layer garnished with toasted coconut, pecans, and fresh pineapple chunks. Perfectly balanced between rich creaminess and bright pineapple flavor, this cheesecake is a delightful treat for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup crushed pineapple, drained
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
- Prepare the Crust: Preheat your oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix thoroughly, then firmly press this mixture into the bottom of a 9-inch springform pan to create an even crust layer.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar and vanilla extract, mixing well until fully incorporated. Add the eggs one at a time, beating after each addition to ensure a smooth batter. Gently fold in the drained crushed pineapple to maintain the texture.
- Assemble and Bake: Pour the cream cheese mixture evenly over the prepared crust in the springform pan. Smooth the top with a spatula for an even surface. Bake in the preheated oven for 60 to 70 minutes, until the center is set but still has a slight jiggle when gently shaken. Remove from oven and cool on a wire rack before refrigerating for at least 4 hours or overnight to set completely.
- Prepare the Topping: In a small bowl, blend together the sour cream and heavy cream until smooth. Spread this mixture evenly over the chilled cheesecake surface. Garnish the top with toasted coconut flakes, chopped pecans, and pineapple chunks for added texture and tropical flavor. Slice and serve chilled.
Notes
- Ensure the pineapple is well drained to prevent excess moisture from making the cheesecake soggy.
- Allow the cheesecake to chill thoroughly for best slicing results and flavor development.
- You can toast the coconut flakes in a dry skillet over medium heat until golden for enhanced flavor.
- Use room temperature cream cheese and eggs for a smoother filling without lumps.
- Allow the cheesecake to cool gradually to avoid cracking on top.
