Tropical Pineapple Cheesecake
Creamy, juicy, and bursting with tropical flavor, this Tropical Pineapple Cheesecake is the dessert your family will request on repeat.
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Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
- Hand Mixer
Ingredients
Crust Ingredients
- 2 cups Graham cracker crumbs Finely crushed
- 1/3 cup Granulated sugar For the crust
- 1/2 cup Melted butter Allow to cool slightly
Filling Ingredients
- 16 oz Cream cheese Softened, at room temperature
- 1 cup Powdered sugar For sweetening the filling
- 1 can Crushed pineapple 20 oz, drained well
- 1 tsp Vanilla extract Pure vanilla if available
- 1 cup Heavy whipping cream Chilled for best whipping results
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely while you prepare the filling.
- In another large bowl, beat the softened cream cheese with powdered sugar until completely smooth and free of lumps. Scrape the sides of the bowl as needed. Add the drained crushed pineapple and vanilla extract, then mix until evenly incorporated.
- In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form. Be careful not to overwhip.
- Gently fold the whipped cream into the cream cheese and pineapple mixture using a spatula until no streaks remain.
- Pour the filling over the cooled crust, smoothing the top. Cover the pan loosely and refrigerate the cheesecake for at least 4 hours, or until fully set. When ready to serve, run a thin knife around the edge, release the springform, slice, and serve chilled.
Notes
Store the cheesecake covered in the refrigerator for up to 4 days. You can freeze slices individually wrapped for up to 2 months.