Here’s a delicious and simple pineapple cheesecake recipe that’s creamy, tangy, and fruity:
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp butter, melted
For the filling:
- 16 oz (450 g) cream cheese, softened
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
For the topping (optional):
- Whipped cream
- Pineapple slices or chunks
Instructions
- Preheat oven:
- Preheat to 325°F (165°C).
- Make the crust:
- Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press mixture into the bottom of a 9-inch (23 cm) springform pan.
- Bake for 8–10 minutes, then let it cool.
- Make the filling:
- In a large bowl, beat cream cheese until smooth.
- Add sugar and beat until creamy.
- Mix in eggs one at a time, then add vanilla.
- Fold in the drained crushed pineapple.
- Bake the cheesecake:
- Pour filling over cooled crust.
- Bake for 45–50 minutes, until the center is almost set (it may jiggle slightly).
- Turn off oven and leave cheesecake inside with the door slightly open for 1 hour to prevent cracking.
- Chill:
- Refrigerate for at least 4 hours, preferably overnight, before serving.
- Serve:
- Top with whipped cream and pineapple slices if desired.
💡 Tips:
- Make sure the pineapple is well-drained to avoid a watery cheesecake.
- For extra flavor, you can lightly toast the crust before adding the filling.
If you want, I can also give a no-bake pineapple cheesecake version that’s faster and just as creamy. Do you want that version?
