Creamy Pineapple Cheesecake with Graham Cracker Crust is a tropical, rich, and refreshing dessert that blends tangy pineapple, smooth cream cheese, and a crunchy graham cracker crust. This easy-to-make cheesecake is perfect for summer gatherings, holiday parties, or any special occasion. Follow this step-by-step homemade pineapple cheesecake recipe for a decadent, fruity treat that will impress your guests.
Ingredients Required
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
Pineapple Cheesecake Filling:
- 16 oz (2 packages) cream cheese (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup crushed pineapple (drained)
- 1 tbsp cornstarch (to thicken the filling)
Pineapple Topping:
- 1 cup crushed pineapple (drained)
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
Step-by-Step Instructions
Step 1: Prepare the Graham Cracker Crust
- Preheat the oven to 325°F (163°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, then let it cool while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, beating after each addition.
- Mix in vanilla extract, sour cream, and cornstarch until well combined.
- Gently fold in the drained crushed pineapple.
- Pour the mixture over the cooled graham cracker crust.
Step 3: Bake the Cheesecake
- Place the springform pan in a water bath (wrap the bottom in foil and place in a larger pan filled with hot water).
- Bake at 325°F (163°C) for 45-50 minutes, or until the center is slightly set but still jiggles.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Transfer to the refrigerator and chill for at least 4 hours or overnight.
Step 4: Prepare the Pineapple Topping
- In a small saucepan, combine crushed pineapple, sugar, cornstarch, and lemon juice over medium heat.
- Stir continuously until the mixture thickens (about 3-5 minutes).
- Remove from heat and stir in vanilla extract.
- Let cool completely before spreading over the chilled cheesecake.
Step 5: Serve and Enjoy
- Release the cheesecake from the springform pan.
- Spread the cooled pineapple topping evenly over the cheesecake.
- Slice and serve with whipped cream or toasted coconut flakes.
Tips for the Best Creamy Pineapple Cheesecake
- Use full-fat cream cheese for the creamiest texture.
- Drain the crushed pineapple well to prevent a soggy cheesecake.
- Do not overmix the batter to avoid air bubbles.
- Bake in a water bath for a smooth, crack-free surface.
- Let the cheesecake chill overnight for the best flavor and texture.
Serving Suggestions
- Garnish with toasted coconut flakes or white chocolate shavings.
- Pair with a tropical fruit salad for a refreshing touch.
- Serve with a pineapple-infused whipped cream for extra flavour.
This homemade Creamy Pineapple Cheesecake with Graham Cracker Crust is a tropical delight that combines a crunchy crust, smooth cheesecake filling, and a vibrant pineapple topping. Perfect for any occasion, this easy cheesecake recipe will transport your taste buds to paradise. Try it today and enjoy a luscious, fruity dessert!
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