Description
This Pineapple Cream Cheesecake combines a rich, creamy texture with tropical pineapple flavors, topped with toasted coconut flakes, chopped pecans, and fresh pineapple chunks. Perfectly baked on a graham cracker crust, this dessert 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
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, mix together the graham cracker crumbs, sugar, and melted butter until combined. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to create the crust base.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the sugar and vanilla extract, continuing to mix until well incorporated. Add the eggs one at a time, ensuring each egg is fully mixed in before adding the next. Gently fold in the drained crushed pineapple to the batter.
- Assemble and Bake: Pour the cream cheese mixture over the prepared crust and smooth out the surface with a spatula. Bake in the preheated oven for 60 to 70 minutes, or until the center is set but still has a slight jiggle. Remove from oven and allow to cool on a wire rack. Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to set fully.
- Prepare the Topping: In a small bowl, mix together the sour cream and heavy cream until smooth. Once the cheesecake is completely chilled, spread this cream mixture evenly over the top. Garnish with toasted coconut flakes, chopped pecans, and fresh pineapple chunks for added texture and flavor.
- Serve: Slice the cheesecake and serve chilled, enjoying the creamy tropical flavors balanced by the crunchy and sweet toppings.
Notes
- Make sure to drain the crushed pineapple well to prevent excess moisture in the cheesecake.
- Use a springform pan to easily remove the cheesecake without damaging it.
- Allow the cheesecake to cool completely before refrigerating to avoid cracking.
- For best flavor, prepare the cheesecake a day ahead to allow it to fully set.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
