Description
A luscious Pineapple Cream Cheesecake featuring a buttery graham cracker crust, rich cream cheese filling with crushed pineapple, and a smooth sour cream topping garnished with toasted coconut flakes, chopped pecans, and fresh pineapple chunks. Perfectly baked to creamy perfection and chilled for a refreshing tropical dessert.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
Filling
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup crushed pineapple, drained
Topping
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup toasted coconut flakes
- 1/4 cup chopped pecans
- Pineapple chunks for topping
Instructions
- Prepare the crust: Preheat the oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
- Make the filling: In a large bowl, beat softened cream cheese until smooth and creamy. Add sugar and vanilla extract, mixing until well combined. Add eggs one at a time, beating thoroughly after each addition to ensure a smooth batter. Gently fold in the drained crushed pineapple to evenly incorporate it.
- Bake the cheesecake: Pour the cream cheese mixture over the prepared crust and smooth the top with a spatula. Bake for 60 to 70 minutes, or until the center appears mostly set with a slight jiggle when gently shaken. Remove from oven and cool on a wire rack.
- Chill the cheesecake: Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set and develop flavors.
- Prepare and add topping: In a small bowl, mix sour cream and heavy cream until smooth. Spread this mixture evenly over the chilled cheesecake surface. Garnish with toasted coconut flakes, chopped pecans, and pineapple chunks for added texture and tropical flavor.
- Serve: Slice the cheesecake into 8 to 8 servings and serve chilled for a refreshing dessert experience.
Notes
- Ensure the crushed pineapple is well drained to prevent excess moisture in the filling.
- Use room temperature cream cheese and eggs for smooth batter and even baking.
- Do not overbake; a slight jiggle in the center ensures a creamy texture.
- Chilling the cheesecake overnight greatly enhances the flavor and texture.
- To toast coconut flakes, spread them on a baking sheet and bake in a 350°F (175°C) oven for 5-7 minutes or until golden brown, stirring occasionally.
