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Pineapple Cheesecake

Treat yourself to a taste of paradise with our irresistible Pineapple Cheesecake recipe! This decadent dessert combines the creamy richness of cheesecake with the sweet tanginess of pineapple, creating a delightful symphony of flavors that will transport your taste buds to a tropical oasis. 🏝️✨

Frequently Asked Questions (FAQs):

Q: Can I use canned pineapple instead of fresh?
A: Yes, canned pineapple works just as well for this recipe. Just make sure to drain it thoroughly before adding it to the cheesecake batter.

Q: Can I make this cheesecake in advance?
A: Absolutely! In fact, this cheesecake is even better when made ahead of time and allowed to chill in the refrigerator overnight. This allows the flavors to meld together and the texture to set perfectly.

Q: Can I add other fruits to the cheesecake?
A: Of course! Feel free to experiment with different fruits like mango, passion fruit, or even coconut for a tropical twist on this classic dessert. Just make sure to adjust the quantities accordingly to maintain the balance of flavors.

Nutrition Information: This Pineapple Cheesecake offers a luscious blend of creamy indulgence and fruity sweetness. While it may not be the lightest dessert option, it provides a delightful treat for special occasions or when you’re craving a taste of the tropics. With the goodness of cream cheese, eggs, and pineapple, each slice delivers a satisfying balance of flavors and textures.

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Ingredients:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup crushed pineapple, drained
1/4 cup pineapple juice
Whipped cream and pineapple slices for garnish

Instructions:

Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
In a mixing bowl, combine graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust.
In a separate bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Stir in crushed pineapple and pineapple juice until evenly distributed throughout the batter.
Pour the cheesecake batter over the prepared crust in the springform pan.
Bake in the preheated oven for 45-50 minutes or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door closed for an additional hour to cool gradually.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set.
Before serving, garnish with whipped cream and pineapple slices for a tropical touch.

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