If you’re searching for a dessert that instantly brings sunshine to your table, look no further than Pineapple Cream Cheesecake. This show-stopping treat features a creamy cheesecake base that’s kissed with tangy crushed pineapple, nestled on a buttery graham cracker crust, and finished with a cloud of homemade whipped cream and juicy pineapple chunks. Every bite is a tropical daydream—lush, a little tangy, and perfectly sweet. Whether you’re hosting a dinner party or celebrating a special moment, Pineapple Cream Cheesecake is bound to be the highlight of any gathering.

Pineapple Cream Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this cheesecake is how unfussy yet purposeful each ingredient is. From the crisp crust to the dreamy filling, every element brings something vital to the flavor, texture, or even the summery hue of your Pineapple Cream Cheesecake.

Graham cracker crumbs: These form the crunchy, buttery base, complementing the creamy filling without overwhelming it.
Granulated sugar: Split between crust and filling, it sweetens all layers just right.
Unsalted butter, melted: The key to holding the crust together and infusing it with rich flavor.
Cream cheese, softened: The heart of any cheesecake—make sure it’s room temperature for a silky-smooth batter.
Vanilla extract: Adds an irresistible, warm undertone that marries beautifully with pineapple.
Large eggs: Give structure and decadent richness to the cake—add them one at a time for best results.
Crushed pineapple, drained: Provides sweet-tart flavor and moistness, so be sure to press out extra juices to avoid a runny batter.
Heavy whipping cream: Whipped into soft clouds for a luscious topping—far superior to anything store-bought.
Powdered sugar: Sweetens the whipped cream without making it grainy.
Pineapple chunks (for garnish, optional): Crown your cheesecake with golden, juicy bites for extra flair and flavor.

How to Make Pineapple Cream Cheesecake

Step 1: Prepare the Graham Cracker Crust

Start by preheating your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs and 1/4 cup of granulated sugar. Pour in the melted butter and stir until the mixture resembles damp sand, making sure every crumb is coated. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan—using the bottom of a glass works beautifully here. Bake the crust for 10 minutes. Once done, remove from the oven and let it cool slightly as you move on to the filling.

Step 2: Make the Cheesecake Filling

In a large bowl using a mixer, beat the softened cream cheese until it’s completely smooth and free of lumps—this step is crucial for ultimate creaminess. Gradually add the remaining 1 cup of granulated sugar and vanilla extract, continuing to beat until silky and combined. Now, add the eggs one at a time, mixing on low speed after each addition. Over-mixing can cause cracks, so blend until just incorporated. Gently fold in the well-drained crushed pineapple, making sure not to add any extra juice, which could affect your cheesecake’s consistency.

Step 3: Assemble and Bake the Cheesecake

Pour the luscious cream cheese and pineapple mixture over your slightly cooled graham cracker crust. Smooth out the top with a spatula. Place the pan in the oven and bake for 55 to 60 minutes. You’ll know it’s ready when the center still has a slight wobble but the edges are set. Turn off the oven, crack the door open, and let the cheesecake chill in there for an hour—this gradual cooling helps prevent cracking.

Step 4: Chill the Pineapple Cream Cheesecake

Once the hour is up, take your cheesecake out and allow it to come to room temperature. Then, move it to the refrigerator and let it set for at least 4 hours or, if you can muster the patience, overnight. This long chill not only intensifies the flavors but gives the Pineapple Cream Cheesecake that classic dense yet creamy texture.

Step 5: Whip and Top with Cream

When you’re ready to serve, whip the heavy whipping cream with the powdered sugar until stiff peaks form. You can do this with a hand mixer or, for an arm workout, a whisk. Dollop the freshly whipped cream generously on top of the chilled cheesecake, and finish with pineapple chunks for an irresistible, sunny garnish.

How to Serve Pineapple Cream Cheesecake

Garnishes

Gild the lily with extra pineapple chunks scattered atop each slice—fresh, canned, or even slightly caramelized work wonderfully. For a pop of color and crunch, sprinkle toasted coconut flakes over the top, or add a few fresh mint leaves to channel serious tropical vibes. A little dusting of powdered sugar never hurts either.

Side Dishes

Pineapple Cream Cheesecake is delightful all by itself, but if you’re curating a dessert table, try pairing it with a bowl of ripe berries or a pineapple-mango fruit salad. Light sorbets and tangy citrus segments also play up the refreshing nature of the cheesecake. If you’re serving it after a heavy meal, a simple espresso or unsweetened iced tea cleanses the palate perfectly.

Creative Ways to Present

Go beyond the classic wedge! Cut your Pineapple Cream Cheesecake into petite squares for a finger-food dessert platter, or use a round cookie cutter for individual mini-cheesecakes—adorable for parties. For a summer-themed bash, serve slices on tropical leaves or in chilled mason jars layered with extra pineapple and whipped cream. Personalize each serving with fun cocktail umbrellas for a festive flourish.

Make Ahead and Storage

Storing Leftovers

Cheesecake stores beautifully! Keep any extra Pineapple Cream Cheesecake covered with plastic wrap or in an airtight container in the fridge for up to 5 days. The texture stays creamy, and the flavors only deepen, making those secret midnight fridge raids totally worth it.

Freezing

If you need to stash leftovers longer, this cheesecake freezes nicely. Remove whipped cream and fruit garnish first, then wrap the cheesecake (whole or sliced) tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving, then add a fresh layer of whipped cream and pineapple chunks.

Reheating

No need for reheating—Pineapple Cream Cheesecake is best enjoyed perfectly chilled. If you take it straight from the freezer, let it thaw in the fridge until fully soft for that signature creamy bite. A few minutes at room temperature can also help if you prefer a silkier texture.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple adds incredible flavor but be sure to crush it finely and drain off as much juice as possible—too much moisture could prevent your cheesecake from setting properly.

Why did my cheesecake crack on top?

Cheesecakes crack mostly due to sudden temperature changes or over-mixing. Always let it cool gradually in the oven with the door cracked open, and avoid excessive mixing once the eggs are added. A whipped cream topping is also a perfect (and delicious) cover-up!

Can I make Pineapple Cream Cheesecake ahead for a party?

Definitely! This is one of those recipes that actually improves after a night in the fridge. Make it a day or two in advance, then simply whip up the cream and garnish right before serving.

How do I know when the cheesecake is fully baked?

The edges should look set, but the center should still jiggle just a bit when you gently shake the pan. The cheesecake will continue to firm up as it cools.

What if I don’t have a springform pan?

No worries! You can use a regular 9-inch round cake pan, lined well with parchment for easy lifting. The presentation might differ, but the flavor and texture will still be fabulous.

Final Thoughts

This Pineapple Cream Cheesecake is sunshine on a plate—creamy, fruity, and just a touch luxurious. If you love a dessert that transports you to the tropics in a single bite, this recipe will become your new go-to. Invite your friends or treat yourself, and don’t forget to savor every sweet-tangy forkful!

Pineapple Cream Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 16 reviews

Author: admin
Total Time: 5 hours 20 minutes (including chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in a taste of the tropics with this luscious Pineapple Cream Cheesecake. Creamy, tangy cheesecake filling with sweet pineapple, all nestled in a buttery graham cracker crust, topped with whipped cream and more pineapple for a truly decadent dessert experience.

Ingredients

Scale

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup crushed pineapple, drained

Whipped Cream Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 cup pineapple chunks for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Crust: Preheat oven to 325°F. Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake for 10 minutes.
Make the Filling: Beat cream cheese until smooth. Add sugar, vanilla, and eggs, one at a time. Fold in crushed pineapple.
Bake: Pour filling over crust and bake for 55-60 minutes. Cool in the oven, then refrigerate.
Whip Cream: Beat heavy cream with powdered sugar until stiff peaks form. Spread over cheesecake and top with pineapple chunks.