Pineapple Cheesecake
User Reviews
5
Pineapple Cheesecake
Description
This Pineapple Cheesecake starts with a crunchy crust combining graham cracker crumbs, sugar, and melted butter, pressed into a springform pan and pre-baked for stability. The filling is a smooth mixture of full-fat cream cheese, sugar, cornstarch for firmness, sour cream for tang and moisture, lime zest, vanilla, and eggs incorporated carefully to avoid overmixing. Once poured over the crust, it bakes at 350°F for about an hour until the center barely jiggles, indicating a creamy interior rather than a dry cake.
The topping consists of crushed pineapple sweetened with sugar and thickened with cornstarch, combined with lime juice and zest to complement the filling's brightness. Once cooled, the topping is spread over the cheesecake, and it can be served with whipped cream for added richness. The lime zest in filling and topping adds fresh citrus notes, pairing well with the sweetness of pineapple.
The finished cheesecake balances creamy, tangy, and sweet elements, ideal for a dessert that highlights pineapple without overwhelming richness.
Ingredients
Crust:
- 1 cups graham cracker crumbs about 8 graham cracker sheets
- 1/4 cup macadamia nuts optional, finely processed
- 3 tablespoons granulated sugar
- 6 tablespoons butter melted, unsalted
Cheesecake:
- 4 packages cream cheese full-fat, at room temperature
- 1 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup sour cream full-fat
- 1 tablespoon lime finely grated zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 4 egg at room temperature, large
Pineapple topping:
- 1/4 cup granulated sugar
- 4 tablespoons water divided, cold
- 1 lime juiced and zested
- 20 oz crushed pineapple canned, drained
- 1 tablespoon cornstarch
- Whipped Cream for serving
- lime zest for serving
Instructions
Crust:
- Preheat the oven to 350 degrees F.
- Spray a 9-inch springform pan with cooking spray and set it aside.
- In a large bowl, combine the graham cracker crumbs, nuts, sugar, and butter and stir until fully combined.
- Press the mixture into the bottom and 1 inch up the sides of the prepared pan.
- Place the pan on a large baking sheet and bake for about 10 minutes.
- Remove from the oven and cool on a wire rack while you make the cheesecake.
Cheesecake:
- In the bowl of a stand mixer or using a large bowl and a hand mixer, beat the cream cheese, and sugar, until smooth.
- Beat in the sour cream, lime zest, vanilla, and salt. Add the eggs 1 at a time and beat on low speed until just combined. Scrape down the sides and bottom of the bowl and beat for about 30 seconds more.
- Pour the mixture into the crust and bake for 55 to 65 minutes, until the center barely jiggles when you tap the pan.
- Cool on a wire rack for 10-15 minutes, then run a knife around the edge of the pan to loosen the cake.
- Cool to room temperature, then cover with plastic wrap and refrigerate overnight.
Pineapple topping:
- In a small saucepan, over medium heat, combine the sugar and 2 tablespoons of water and bring to a boil, stirring occasionally.
- Cook for 2 minutes, stirring, then remove from the heat and stir in the pineapple, lime juice, and zest.
- Whisk the cornstarch and remaining water together in a small bowl, then stir into the pineapple mixture.
- Cook over medium heat for about 6 minutes, stirring constantly until thickened.
- Remove from the heat and cool to room temperature.
- Spread the mixture over the cheesecake. Top with whipped cream and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 92mg | 31% |
| Sodium | 187mg | 8% |
| Potassium | 182mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
| Vitamin A | 413IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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