Pineapple Cheesecake Recipe

A creamy pineapple cheesecake recipe with tangy crushed pineapple, smooth cream cheese filling, and a tropical whipped topping; perfect for summer gatherings or make-ahead desserts.

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Course: Dessert

Cuisine: American, Tropical-Inspired

Prep Time: 20

Cook Time: 1

Chilling Time: 4

Total Time: 5 20

Servings: slices

Calories: 420kcal

Cost: $10

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.

Nutrition