🍍 Pineapple Cheesecake Recipe
Ingredients
Crust
- 200 g (2 cups) graham cracker crumbs (or digestive biscuits)
- 100 g (7 tbsp) melted butter
- 2 tbsp sugar
Cheesecake Filling
- 500 g (18 oz) cream cheese, softened
- 200 g (1 cup) sugar
- 2 large eggs
- 1 tsp vanilla extract
- 200 ml (¾ cup) sour cream or heavy cream
- 1 cup crushed pineapple, very well drained
Pineapple Topping (Optional but Recommended)
- 1½ cups pineapple chunks (fresh or canned)
- 3 tbsp sugar
- 1 tbsp cornstarch
- ¼ cup pineapple juice or water
Instructions
Crust
- Mix crumbs, sugar, and melted butter.
- Press firmly into the bottom of a greased springform pan.
- Bake at 180°C / 350°F for 10 minutes. Let cool.
Filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently.
- Mix in vanilla and sour cream.
- Fold in drained crushed pineapple.
- Pour filling over crust.
- Bake at 160°C / 325°F for 50–60 minutes, until the center is slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool slowly for 1 hour.
- Refrigerate at least 4 hours (overnight best).
Pineapple Topping
- Cook pineapple, sugar, cornstarch, and juice over medium heat until thick.
- Cool completely, then spread over chilled cheesecake.
Tips
- Drain pineapple extremely well to avoid a watery cheesecake.
- For a no-bake version, tell me and I’ll share it 😉
- Delicious with toasted coconut on top.
Creamy, tropical, and perfectly balanced—this pineapple cheesecake is always a hit 🍍🍰
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