Description
This Pineapple Heaven Cheesecake is creamy, tropical, and absolutely irresistible! A buttery crust, rich cheesecake filling, and sweet pineapple topping make this the perfect dessert for any occasion.
Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 (20 oz) can crushed pineapple, well-drained
- 2 tbsp pineapple juice
- Whipped cream (optional, for garnish)
- Pineapple slices or chunks (for topping)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs with melted butter and press firmly into the pan to form the crust. Chill while preparing the filling.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined. Stir in vanilla, pineapple juice, and drained crushed pineapple.
- Pour filling over the crust and smooth the top.
- Bake for 50–55 minutes, or until the center is almost set but still slightly jiggly.
- Turn off oven and allow cheesecake to cool inside with the door slightly open. Refrigerate at least 4 hours (preferably overnight).
- Before serving, top with pineapple slices, chunks, or whipped cream.
Notes
- Drain the pineapple well to avoid excess liquid that could affect the texture.
- For a no-bake version, fold in whipped cream instead of eggs and chill for 6 hours.
- To prevent cracks, bake cheesecake in a water bath or let it cool gradually.
- Make ahead – Cheesecake tastes better after resting overnight in the fridge.
- Prep Time: 20 minutes
- Cook Time: 55 minutes