Indulge in the bright, tropical flavors of this Pineapple Cheesecake. The rich, creamy cream cheese filling is perfectly balanced by the sweet-tart notes of crushed pineapple, creating a dessert that feels both luxurious and refreshing. A buttery graham cracker crust provides a satisfying crunch that complements the smooth texture of the cake. This microwave-friendly recipe is ideal for quick weeknight treats or unexpected guests. Its a versatile dish that pairs beautifully with a dollop of whipped cream or a fresh berry garnish. Simple to prepare with pantry staples, this cheesecake offers a delightful twist on a classic favorite, bringing a burst of island-inspired joy to your table without the need for a traditional oven bake.
Pineapple Cheesecake
Description
Indulge in the bright, tropical flavors of this Pineapple Cheesecake. The rich, creamy cream cheese filling is perfectly balanced by the sweet-tart notes of crushed pineapple, creating a dessert that feels both luxurious and refreshing. A buttery graham cracker crust provides a satisfying crunch that complements the smooth texture of the cake. This microwave-friendly recipe is ideal for quick weeknight treats or unexpected guests. Its a versatile dish that pairs beautifully with a dollop of whipped cream or a fresh berry garnish. Simple to prepare with pantry staples, this cheesecake offers a delightful twist on a classic favorite, bringing a burst of island-inspired joy to your table without the need for a traditional oven bake.Ingredients
Directions
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Preheat oven to 325F (160C) or prepare a microwave-safe dish if using microwave method.
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In a medium bowl, combine crushed graham crackers, 1/2 cup sugar, and melted butter until the mixture resembles wet sand.
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Press the crumb mixture firmly onto the bottom and slightly up the sides of a 10-inch springform pan.
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In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
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Add 1 cup sugar and vanilla extract to the cream cheese and beat until well combined.
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Mix in the cornstarch and heavy cream until fully incorporated.
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Add the beaten eggs one at a time, mixing on low speed just until blended after each addition.
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Fold in the crushed pineapple, including its juice, gently to avoid breaking up the fruit too much.
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Pour the filling over the prepared crust in the springform pan.
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Bake for 50-60 minutes or microwave on high for 15-20 minutes until the center is almost set but still slightly jiggly.
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Turn off the oven/microwave and let the cheesecake cool completely in the pan before refrigerating for at least 4 hours.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 423.4kcal
- % Daily Value *
- Total Fat 24.6g38%
- Saturated Fat 12.8g64%
- Cholesterol 48.4mg17%
- Sodium 404.4mg17%
- Total Carbohydrate 48.8g17%
- Dietary Fiber 0.8g4%
- Sugars 31.1g
- Protein 2.9g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure cream cheese and eggs are at room temperature before mixing to prevent lumps and ensure a smooth texture.
If using the microwave method, cover the dish loosely with plastic wrap and vent it to allow steam to escape. Cooking times may vary based on microwave wattage.
For a no-bake version, skip the eggs and increase the cornstarch to 1/2 cup, then chill for at least 6 hours.
Store leftovers in the refrigerator for up to 5 days. Freeze for longer storage by wrapping tightly in plastic wrap and foil.
