Description
A tropical take on classic cheesecake, this pineapple version combines creamy filling with sweet, tangy pineapple and a crisp graham cracker crust.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter (melted)
24 oz cream cheese, softened
3/4 cup granulated sugar
1 cup pineapple puree (fresh or canned)
1½ tsp vanilla bean paste
3 large eggs
1 tbsp cornstarch
Instructions
Preheat oven to 325°F and grease a springform pan.
Mix graham crumbs and butter; press into pan and bake 8-10 mins. Let cool.
Beat cream cheese till smooth. Add sugar, cornstarch, vanilla.
Mix in pineapple puree and eggs one by one, combining gently.
Pour filling over crust and smooth the top.
Bake 50–55 mins until edges are set. Rest in oven 1 hour.
Chill for at least 4 hours or overnight before serving.
Garnish if desired with pineapple pieces or syrup drizzle.
Notes
Don’t overmix the batter to avoid cracks.
Freeze individual slices for easy future treats.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 420
- Fat: 30g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 105mg
Keywords: pineapple cheesecake, tropical cheesecake, baked fruit dessert