There’s something truly magical about a dessert that brings both comfort and sunshine to your table; and that’s exactly what this pineapple cheesecake recipe does so well. With each bite, you get the creamy richness of smooth cream cheese paired with the vibrant zing of crushed pineapple; it’s like a tropical getaway in dessert form. Whether you're hosting a weekend barbecue or just need a refreshing treat to unwind after a long day, this pineapple cheesecake recipe is a guaranteed crowd-pleaser. It’s easy to prepare ahead of time too; which means you can impress your guests without hovering over the oven. If you're looking for a no-fuss, show-stopping dessert, this pineapple cheesecake recipe delivers on flavor, simplicity, and presentation. Once you try it, you’ll see why this pineapple cheesecake recipe is one you’ll come back to again and again.
Why You’ll Love This Recipe
This pineapple cheesecake recipe stands out for its irresistible balance of flavor and texture; it’s no surprise it has become a go-to for so many home bakers. Unlike a traditional cheesecake, this pineapple cheesecake recipe adds crushed pineapple for a burst of tropical sweetness and a light, fruity finish. The natural acidity of the pineapple gently cuts through the richness of the cream cheese, giving you a dessert that’s creamy without feeling too heavy. This pineapple cheesecake recipe is a perfect match for summer meals, from grilled dinners to fresh fruit spreads; and its sunny color and tropical charm make it a beautiful centerpiece at any gathering.
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Ingredients
For the Graham Cracker Crust:
- Graham cracker crumbs - The foundation that adds that perfect crunch
- Melted butter - Binds the crumbs together and adds richness
- Granulated sugar - Sweetens the crust and helps with browning
- Salt - Balances the sweetness
For the Cream Cheese Filling:
- Cream cheese, softened - The star of the show; must be room temperature for smooth mixing
- Granulated sugar - Sweetens without overpowering the pineapple flavor
- Large eggs - Provides structure and richness
- Crushed pineapple, drained - Save the juice for the topping!
- Sour cream - Adds tang and keeps the texture creamy
- Vanilla extract - Rounds out the flavors
- Cornstarch - Helps prevent cracking
For the Pineapple Cheesecake Topping:
- Fresh pineapple chunks - For garnish and extra tropical flair
- Heavy cream - For the whipped topping
- Powdered sugar - Sweetens the cream
- Reserved pineapple juice - From the drained crushed pineapple
- Honey - Adds natural sweetness to the glaze
See recipe card for quantities.
Instructions
Make the Crust
- Preheat your oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, sugar, and salt until it resembles wet sand. Press firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes until lightly golden, then let cool while you prepare the filling.
Prepare the Filling
- Beat softened cream cheese until smooth and fluffy (3-4 minutes). Gradually add sugar, then eggs one at a time, mixing just until combined. Gently fold in drained crushed pineapple, sour cream, vanilla extract, and cornstarch until smooth with visible pineapple pieces throughout.
Bake the Cheesecake
- Pour filling over the cooled crust and tap pan gently to release air bubbles. Bake for 50-60 minutes until edges are firm and center still has a slight jiggle. Turn off oven, crack door open, and let cool gradually for 1 hour.
Cool and Serve
- Run a knife around edges to prevent cracking, then cool completely at room temperature. Refrigerate for at least 4 hours or overnight. Top with whipped cream, pineapple glaze, and fresh pineapple chunks before serving.
- Step 1: Make the Crust
Mix and press the graham cracker crust into the base of the springform pan.
- Step 2: Prepare the Filling
Beat cream cheese and blend in the pineapple, sour cream, and eggs.
- Step 3: Bake the Cheesecake
Bake until edges are set and the center is slightly jiggly.
- Step 4: Cool and Serve
Let it cool fully before adding the topping and serving.
Expert Cooking Tips and Tricks
- Temperature is everything: Room temperature ingredients blend more easily and create a smoother texture. Take your cream cheese and eggs out 2-3 hours before baking.
- Prevent cracks: Besides gradual cooling, avoid opening the oven door during baking. The sudden temperature change can cause cracks.
- Drain pineapple thoroughly: Press the crushed pineapple in a fine-mesh strainer to remove excess liquid. Too much moisture can make your cheesecake watery.
- Test for doneness: The center should jiggle slightly when gently shaken. It will continue cooking from residual heat.
Recipe Variations and Dietary Modifications
No Bake Pineapple Cheesecake Version:
- Replace the eggs with 2 packets of unflavored gelatin dissolved in ¼ cup warm water. Fold this into the cream cheese mixture and chill for 4-6 hours until set.
Tropical Coconut Variation:
- Add ½ cup shredded coconut to the filling and use coconut extract instead of vanilla for a pineapple coconut cheesecake.
Mini Pineapple Cheesecakes:
- Use a muffin tin lined with paper cups. Reduce baking time to 18-20 minutes. Perfect for parties!
Pineapple Upside Down Cheesecake:
Arrange pineapple rings on the bottom of the pan before adding the crust for a stunning presentation.
Keto-Friendly Version:
- Replace sugar with erythritol and use almond flour for the crust. This creates a delicious low-carb tropical dessert.
Essential Equipment Recommendations
- 9-inch springform pan: The removable bottom makes serving elegant and easy. If you don't have one, a regular cake pan works, but line it with parchment paper strips for easier removal.
- Electric mixer: Hand mixers work fine, but a stand mixer makes the job effortless and ensures proper cream cheese consistency.
- Fine-mesh strainer: Essential for draining the crushed pineapple properly.
- Rubber spatula: Perfect for folding ingredients without overmixing.
- Food processor: If you're making your own graham cracker crumbs, this tool is invaluable.
Storage and Meal Prep Tips
Refrigerator Storage:
- Your finished pineapple cheesecake will keep beautifully for up to 5 days when covered with plastic wrap or stored in an airtight container. The flavors actually improve after a day or two as they meld together.
Freezing Instructions:
- This tropical dessert freezes wonderfully for up to 3 months. Wrap individual slices in plastic wrap, then aluminum foil. Thaw in the refrigerator overnight before serving. The texture remains creamy and delicious.
Make-Ahead Tips:
- You can prepare this dessert up to 2 days in advance. Add the whipped topping and fresh pineapple garnish just before serving for the best presentation. for X days/weeks/months.
The Sweet Secret Behind My Pineapple Cheesecake Recipe
It all started on a family trip to a little coastal town where the smell of baked pineapple filled the air. One small café served a dessert that changed everything. It was the first time I tasted a pineapple cheesecake recipe that blended creamy richness with bright, tropical flavor so perfectly. I couldn’t leave without asking the baker for her secret.
Back home, I experimented in my kitchen until I recreated that unforgettable pineapple cheesecake recipe. What makes this version special is how the crushed pineapple adds a juicy twist that cuts through the creaminess. Now, this pineapple cheesecake recipe is a favorite at every gathering, and I can’t wait for you to try it too.
FAQ
Can you make pineapple cheesecake?
Yes, you can easily make pineapple cheesecake at home using cream cheese, crushed pineapple, and a graham cracker crust. It’s a simple yet flavorful dessert that brings tropical flair to any occasion.
What makes New York cheesecake different than regular cheesecake?
New York cheesecake is richer and denser due to extra egg yolks and heavy cream, giving it a velvety texture that sets it apart from lighter, more delicate cheesecake styles.
What does pineapple do in baking?
Pineapple adds natural sweetness, moisture, and a bright tangy flavor to baked goods. Its acidity also helps balance richness in creamy desserts like cheesecake.
How to make cheesecake really creamy?
To make cheesecake ultra creamy, use room temperature ingredients, avoid overmixing, and bake it in a water bath at a low temperature for even, smooth results.
Your New Favorite Tropical Treat
This pineapple cheesecake recipe is everything a dreamy dessert should be; creamy, flavorful, and easy to make ahead. The way the tangy pineapple blends with the smooth cream cheese creates a perfect bite every time not too sweet, not too tart, just right. Whether you're baking for a party or simply craving something special, this pineapple cheesecake recipe is one you'll turn to again and again.
What makes this pineapple cheesecake recipe even better is how easy it is to customize. Add your favorite toppings, serve it in mini portions, or play around with flavor twists. It’s all about making it your own and having fun in the kitchen.
And if you’re in the mood to explore even more delicious ideas, don’t miss our Hot Fudge Pudding Cake Recipe or the refreshing Pistachio Pie Recipe; they’re the perfect pairings for your next dessert table.
Try this pineapple cheesecake recipe today and let your creativity shine; we’d love to see what you come up with. Happy baking!
With love and sweet slices
By Lisa Johnson 💛
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Pairing
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Pineapple Cheesecake Recipe
Equipment
- 1 9-inch springform pan Essential for easy release; use parchment if using a regular pan
- 1 Hand or stand mixer Helps achieve smooth, fluffy cream cheese filling
- 1 Fine-mesh strainer Important for draining crushed pineapple thoroughly
- 1 Rubber spatula Useful for folding and scraping without overmixing
- 1 Food processor Optional; for making graham cracker crumbs if not using pre-crushed
Ingredients
Crust
- 1.5 cups graham cracker crumbs about 10–12 crackers
- 0.33 cup melted butter
- 0.25 cup granulated sugar
- 1 pinch salt balances sweetness
Filling
- 24 oz cream cheese softened (3 blocks)
- 0.75 cup granulated sugar
- 3 large eggs
- 1 cup crushed pineapple drained
- 0.5 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoon cornstarch helps prevent cracking
Topping
- 1 cup heavy cream for whipped topping
- 3 tablespoon powdered sugar for whipped cream
- 0.5 cup pineapple juice reserved from crushed pineapple
- 1 tablespoon honey for glaze
- fresh pineapple chunks for garnish
Instructions
- Mix crumbs, butter, sugar, and salt; press into a pan and bake 10 minutes at 325°F.
- Beat cream cheese, add sugar, eggs, pineapple, sour cream, vanilla, and cornstarch until smooth.
- Pour filling over crust; bake 50–60 mins until set edges and jiggly center; cool in oven 1 hour.
- Cool to room temp, then refrigerate 4+ hours; top with whipped cream and pineapple glaze before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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