Description
Creamy cheesecake with a sweet graham cracker crust and a luscious pineapple topping. Optional whipped cream and coconut garnish make it the perfect tropical dessert!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ? cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 (20 ounce) can crushed pineapple, undrained
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Maraschino cherries
- Toasted coconut flakes
Instructions
- In a medium bowl, mix together the graham cracker crumbs and granulated sugar.
- Pour the melted butter into the crumb mixture. Stir well until all the crumbs are moistened and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to get a nice, even, and compact crust.
- Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes.
- Remove the crust from the oven and let it cool completely while you prepare the cheesecake filling.
- In a large bowl (or the bowl of a stand mixer), beat the softened cream cheese until smooth and creamy.
- Gradually add the granulated sugar, beating until well combined. Scrape down the sides of the bowl as needed.
- Add the sour cream and beat until just combined. Don’t overmix.
- Add the eggs one at a time, beating well after each addition. Again, avoid overmixing.
- Stir in the vanilla extract and salt.
- Pour the cheesecake filling over the cooled graham cracker crust. Spread it evenly.
- Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. Place the wrapped pan in a larger roasting pan.
- Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake in a preheated oven at 325°F (160°C) for 60-75 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- In a medium saucepan, combine the undrained crushed pineapple, granulated sugar, and cornstarch.
- Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens (about 5-7 minutes).
- Stir in the lemon juice.
- Remove from heat and let the pineapple topping cool completely before spreading it over the cheesecake.
- Carefully remove the chilled cheesecake from the springform pan.
- Spread the cooled pineapple topping evenly over the top of the cheesecake.
- In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and vanilla extract and continue beating until stiff peaks form.
- Pipe or spread the whipped cream around the edge of the cheesecake.
- Garnish with maraschino cherries and toasted coconut flakes, if desired.
- Slice and serve the Pineapple Heaven Cheesecake. Store any leftovers in the refrigerator.
Notes
- Using a water bath is highly recommended for a creamy, crack-free cheesecake.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Avoid overmixing the cheesecake batter to prevent cracks.
- Cooling the cheesecake gradually in the oven helps prevent cracking.
- Refrigerating the cheesecake for at least 4 hours (or overnight) allows it to fully set and develop its flavor.
- Cool the pineapple topping completely before spreading it on the cheesecake to prevent melting.
- Prep Time: 30 minutes
- Cook Time: 75 minutes