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Creamy Pineapple Cheesecake

A delightful blend of smooth cream cheese and tangy pineapple on a crispy graham cracker crust, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
For the filling
  • 2 packages (8 oz) cream cheese, softened
  • 1 cups sugar
  • 1 teaspoon vanilla extract
  • 1 cups crushed pineapple, drained
  • 1 cups heavy cream
  • 0.5 cups powdered sugar
For garnish
  • as needed pineapple slices and cherries

Method
 

Prepare the crust
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs and melted butter until it resembles damp sand.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then remove to cool.
Make the filling
  1. In a large mixing bowl, beat together the softened cream cheese and sugar until smooth and creamy.
  2. Add the vanilla extract and crushed pineapple, mixing until fully integrated.
  3. In another bowl, whip the heavy cream and powdered sugar until soft peaks form. Then, gently fold it into the cream cheese mixture.
Combine
  1. Pour the cream cheese mixture over the cooled crust in the springform pan and smooth out the top with a spatula.
Chill
  1. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Serve
  1. Once set, carefully release the springform pan. Garnish with pineapple slices and cherries.

Notes

Store leftovers in the refrigerator for up to 5 days or freeze slices tightly wrapped for up to 3 months. Thaw overnight in the fridge before serving.