Pineapple Cheesecake

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Servings: 6 Difficulty: Advanced
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Creamy, tangy cheesecake with a golden graham cracker crust
Pineapple Cheesecake recipe image
Pineapple Cheesecake recipe image
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Pineapple Cheesecake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 423.4

Description

This classic Pineapple Cheesecake offers a perfect balance of sweet, tropical fruit and rich, creamy cheese filling. The buttery graham cracker crust provides a satisfying crunch that contrasts beautifully with the smooth, velvety texture of the baked cheesecake. Infused with the natural juices and flavor of crushed pineapple, this dessert is bright and refreshing yet indulgent. It is an ideal treat for summer gatherings, holiday dinners, or whenever you crave a sophisticated yet approachable dessert. Simple to assemble with pantry staples, it delivers a restaurant-quality result that is sure to impress guests and family alike.

Ingredients

Directions

  1. Preheat oven to 325F (165C). Wrap the outside bottom and sides of a 10-inch springform pan with heavy-duty aluminum foil to prevent water leakage if using a water bath.
  2. In a medium bowl, combine the crushed graham crackers, 1/2 cup sugar, and melted butter. Mix until the mixture resembles wet sand.
  3. Press the crumb mixture firmly onto the bottom and about 1 inch up the sides of the prepared springform pan. Place in the freezer while you prepare the filling.
  4. In a large bowl, beat the cream cheese with an electric mixer on medium speed until completely smooth and creamy, about 2 minutes.
  5. Add the remaining 2 cups of sugar and vanilla extract. Beat on low speed until combined, then increase speed to medium and beat until fluffy and well-blended.
  6. Add the eggs one at a time, beating on low speed just until each egg is incorporated. Do not overbeat, as this can cause cracks in the cheesecake.
  7. Mix in the cornstarch until evenly distributed.
  8. Fold in the heavy cream and the crushed pineapple (including its natural juice) gently until just combined.
  9. Remove the crust from the freezer and pour the filling over the crust. Tap the pan gently on the counter to release any air bubbles.
  10. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  11. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
  12. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour.
  13. Remove from the oven and water bath. Run a thin knife around the edge to loosen. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before slicing.

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.

Keywords: pineapple, cheesecake, dessert, graham cracker, cream cheese, custard, baked, springform, tropical, summer, holiday, crust, eggs, vanilla, cornstarch, heavy cream, buttermilk, gluten-free option, party food, make ahead
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