Tropical Pineapple Cheesecake

Step-by-step instructions

1. Preheat your oven to 325°F (163°C).
2. Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan to create the crust.
3. In a large mixing bowl, beat cream cheese until smooth.
4. Gradually add 1 cup sugar and vanilla extract, beating until well combined.
5. Beat in eggs one at a time, mixing thoroughly after each addition.
6. Fold in the crushed pineapple and sour cream until the mixture is evenly incorporated.
7. Pour the filling over the prepared crust in the springform pan.
8. Bake for 55-60 minutes, or until the center is nearly set but still slightly jiggly.
9. Turn off the oven and leave the cheesecake inside for an hour to help prevent cracking.
10. Remove from the oven and let cool completely at room temperature.
11. Refrigerate the cheesecake for at least 4 hours or overnight.
12. Before serving, sprinkle shredded toasted coconut on top for added crunch.

Best ways to enjoy it

Serving your Tropical Pineapple Cheesecake can be as fun as making it! Here are a few suggestions:

• Garnish with whipped cream and a slice of fresh pineapple for a vibrant touch.
• Pair it with a scoop of vanilla ice cream for a creamy combination.
• Add fresh mint leaves for a burst of color and flavor.
• For a more tropical twist, consider serving with a drizzle of coconut cream.

Storage and reheating tips

To keep your Tropical Pineapple Cheesecake fresh, cover it tightly with plastic wrap or foil and store it in the refrigerator for up to a week. If you want to save it for later, freezing is an option too! Just make sure to wrap it well to avoid freezer burn, and it can last up to three months. Thaw it in the fridge overnight when you’re ready to enjoy.

Helpful cooking tips

• Room temperature ingredients are key! Make sure your cream cheese and sour cream are at room temperature for a smooth batter.
• Don’t rush the cooling process. Allowing the cheesecake to cool gradually in the oven helps prevent cracks.
• If your springform pan isn’t non-stick, consider lightly greasing the sides to prevent sticking.

Creative twists

Want to mix things up? Here are a few ways to vary the recipe:

• Switch up the flavors by using mango or passion fruit puree instead of pineapple.
• Add a dash of rum to the cream cheese mixture for a more authentic tropical flavor.
• Try a gluten-free crust using almond flour or gluten-free graham crackers for a delightful alternative.
• For a nutty twist, incorporate some crushed macadamia nuts into the crust.

FAQs

What is the prep time for Tropical Pineapple Cheesecake?

Preparation typically takes about 25-30 minutes, with baking and chilling time extending the overall timeframe to about 5-6 hours or overnight.

Can I substitute the cream cheese with a lighter option?

While traditional cream cheese gives the best flavor and texture, you can experiment with Neufchâtel cheese or even a low-fat cream cheese for a lighter version.

How long does the cheesecake keep in the fridge?

Properly stored in an airtight container, your cheesecake will last up to one week in the fridge. Just make sure it’s well-covered to avoid absorption of other flavors in your refrigerator.

Tropical Pineapple Cheesecake is your new go-to dessert for any event. With its mouthwatering flavors and easy preparation steps, this recipe ensures delightful results every time!

Tropical Pineapple Cheesecake

A tropical dessert combining creamy cheesecake with juicy pineapple and toasted coconut, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 6 hours hrs

Servings: 12 servings

Course: Dessert

Cuisine: American, Tropical

Calories: 320

Ingredients Method Notes

Ingredients

  

Crust ingredients

• 1.5 cups graham cracker crumbs
• 0.25 cups melted butter
• 2 tablespoons sugar

Filling ingredients

• 3 packages (8 oz) cream cheese, softened
• 1 cups sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cups crushed pineapple, drained Can substitute with fresh pineapple.
• 0.5 cups sour cream
• 0.25 cups shredded coconut, toasted For topping.

Method

 

Preparation

1. Preheat your oven to 325°F (163°C).
2. Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan to create the crust.
3. In a large mixing bowl, beat cream cheese until smooth.
4. Gradually add 1 cup sugar and vanilla extract, beating until well combined.
5. Beat in eggs one at a time, mixing thoroughly after each addition.
6. Fold in the crushed pineapple and sour cream until the mixture is evenly incorporated.
7. Pour the filling over the prepared crust in the springform pan.

Baking

1. Bake for 55-60 minutes, or until the center is nearly set but still slightly jiggly.
2. Turn off the oven and leave the cheesecake inside for an hour to help prevent cracking.
3. Remove from the oven and let cool completely at room temperature.
4. Refrigerate the cheesecake for at least 4 hours or overnight.

Serving

1. Before serving, sprinkle shredded toasted coconut on top for added crunch.

Notes

For best results, use room temperature ingredients. Allow cheesecake to cool gradually in the oven to prevent cracks. Can be garnished with whipped cream, fresh pineapple, or mint leaves.