Directions to follow
- Preheat your oven to 350°F (175°C).
- Prepare the crust: Combine the graham cracker crumbs and melted butter in a medium bowl, stirring until well mixed. Firmly press this mixture into the bottom of a 9-inch springform pan to create an even crust.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the vanilla extract and mix just until combined.
- Add pineapple and cream: Gently fold in the drained crushed pineapple and the whipped heavy cream until evenly incorporated.
- Combine and bake: Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula. Bake in the preheated oven for 15 minutes, then reduce the temperature to 325°F (160°C) and continue baking for an additional 50–55 minutes, or until the center is set.
- Cooling: Once baked, allow the cheesecake to cool completely at room temperature. Then, refrigerate it for at least 4 hours or overnight for the best flavor and texture.
- Serve: Prior to serving, top with fresh pineapple chunks for a vibrant pop!
Best ways to enjoy it
This Cream Cheesecake with Pineapple is delicious on its own, but there are countless ways to elevate your dessert experience. You could drizzle some caramel sauce over the top for added sweetness or pair it with a scoop of vanilla ice cream for an indulgent dessert plate. It also works beautifully alongside a refreshing mint tea or a tropical fruit salad, making your dessert extra-special.
Storage and reheating tips
To keep your leftover cheesecake fresh, store it in the refrigerator, well-covered, for up to five days. If you want to save slices for later, wrap them thoroughly in plastic wrap and place them in an airtight container. You can keep it frozen for up to two months. Make sure to allow it to thaw in the fridge overnight before enjoying.
Helpful cooking tips
- Room temperature ingredients: Ensure your cream cheese and heavy cream are at room temperature for the best blending. This helps create a smooth filling.
- Avoid overmixing: When folding in the whipped cream and pineapple, be gentle to maintain the airy texture of the cheesecake.
- Crust perfection: For a firmer crust, you can bake the crust for 10 minutes before adding the filling; just let it cool down slightly before pouring the cheesecake mixture on top.
Creative twists
Feeling adventurous? Try swapping out the crushed pineapple for other fruits like mango or berries for different flavor profiles. You can also add coconut flakes to the crust for a more tropical vibe or incorporate lime zest into the filling for a zesty kick.
FAQ
How long does it take to make this cheesecake?
This cheesecake requires about 1.5 hours of active preparation and baking time, plus at least 4 hours of chilling in the refrigerator. For best results, consider making it a day ahead.
Can I use fresh pineapple instead of canned?
Yes! Just make sure to chop it finely and drain it well to avoid adding excess moisture to the filling.
Is there a way to make this gluten-free?
Absolutely! Substitute graham cracker crumbs with gluten-free cookie crumbs, and ensure your cream cheese and other ingredients are labeled gluten-free.
