Pineapple Cheesecake Recipe

Pineapple Cheesecake Recipe

Ingredients

For the Crust:

• 2 cups graham cracker crumbs (about 14 whole crackers)
• 1/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted

For the Cheesecake Filling:

• 24 ounces (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 3 large eggs, at room temperature
• 1/2 cup crushed pineapple, well-drained

For the Pineapple Topping:

• 1 can (20 ounces) crushed pineapple, undrained
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice

Instructions

Prepare the Crust:

1. Preheat the Oven: Set your oven to 325°F (165°C) to ensure it’s ready when you need it.
2. Mix Dry Ingredients: In a medium bowl, combine 2 cups of graham cracker crumbs and 1/4 cup of granulated sugar. Stir until well mixed.
3. Add Butter: Pour 1/2 cup of melted unsalted butter over the crumb mixture. Stir until all the crumbs are evenly moistened and the mixture resembles wet sand.
4. Form the Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or a glass to press down and create an even layer.
5. Bake the Crust: Place the pan in the preheated oven and bake for 10 minutes. This helps set the crust.
6. Cool: Remove from the oven and let the crust cool completely on a wire rack while you prepare the filling.

Prepare the Cheesecake Filling:

1. Beat Cream Cheese: In a large mixing bowl, beat 24 ounces of softened cream cheese using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
2. Add Sugar and Vanilla: Gradually add 1 cup of granulated sugar and 1 teaspoon of pure vanilla extract. Continue beating until well combined.
3. Incorporate Eggs: Add 3 large eggs, one at a time, beating on low speed after each addition until just combined. Avoid overmixing to prevent air bubbles.
4. Fold in Pineapple: Gently fold in 1/2 cup of well-drained crushed pineapple using a spatula. Ensure the pineapple is evenly distributed throughout the batter.
5. Pour into Pan: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

Bake the Cheesecake:

1. Prepare a Water Bath (Optional): Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and fill the dish with hot water halfway up the sides of the springform pan. This helps the cheesecake bake evenly and prevents cracking.
2. Bake: Bake in the preheated oven for 55-65 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle.
3. Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 1 hour to cool gradually, which helps prevent cracks.
4. Room Temperature Cooling: Remove the cheesecake from the oven and the water bath. Run a thin knife around the edge to loosen it from the pan. Let it cool completely at room temperature.
5. Refrigerate: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set fully.

Prepare the Pineapple Topping:

1. Combine Ingredients: In a medium saucepan, combine 1 can (20 ounces) of undrained crushed pineapple, 1/2 cup of granulated sugar, 2 tablespoons of cornstarch, and 1 tablespoon of fresh lemon juice.
2. Cook: Place the saucepan over medium heat. Stirring constantly, cook the mixture until it thickens and becomes translucent, about 5-7 minutes.
3. Cool Completely: Remove from heat and transfer the topping to a bowl. Let it cool to room temperature. Stir occasionally to prevent a skin from forming.

Assemble and Serve:

1. Add Topping: Once both the cheesecake and the pineapple topping are completely cooled, spoon the topping over the cheesecake, spreading it evenly to the edges.
2. Final Chill: Return the cheesecake to the refrigerator for an additional 1 hour to allow the topping to set.
3. Release from Pan: Carefully remove the sides of the springform pan. If needed, run a knife around the edge again to ensure a clean release.
4. Slice and Serve: Cut the cheesecake into slices using a sharp knife, wiping the blade clean between cuts for neat slices. Serve chilled and enjoy!

Additional Tips:

• Ensure Proper Drainage: For the filling, make sure the crushed pineapple is thoroughly drained to prevent excess moisture from affecting the cheesecake’s texture.
• Room Temperature Ingredients: Using room temperature cream cheese and eggs helps achieve a smoother filling without lumps.
• Avoid Overmixing: Overmixing can incorporate too much air into the batter, leading to cracks. Mix on low speed and stop when ingredients are just combined.
• Storage: Store leftover cheesecake covered in the refrigerator for up to 5 days. You can also freeze it (without the topping) for up to 2 months.

Enjoy making this delightful Pineapple Cheesecake! It’s a perfect dessert for gatherings or a sweet treat to enjoy at home