How can I make this crust gluten-free?

Just replace graham crackers with a gluten-free version.

What’s a good swap for heavy cream?

Try full-fat Greek yogurt or whipped cream as substitutes.

How can I avoid cracks forming?

Don’t overmix and let the cheesecake cool slowly.

Is fresh pineapple an option here?

You can use fresh pineapple, but chop it finely and drain well first.

How long can leftovers be stored?

Keep it in the fridge in a sealed container for up to 5 days.

Tropical Creamy Pineapple Cheesecake - Irresistibly Delicious!

A pineapple cheesecake slice on a plate, topped with pineapple chunks and creamy layers. | cookwithcarla.com

Hey folks, I've gotta share this cheesecake that'll transport your taste buds straight to the tropics! This Pineapple Cream Cheesecake is my go-to way to bring island vibes to any party. Whenever I whip it up, my kitchen gets filled with amazing smells of coconut and juicy pineapple - it's simply wonderful!

When I first made these apples, I learned that picking the right apple type and getting the caramel just right makes all the difference.

Vital Ingredients Overview

Quality graham crackers: For the perfect crust
Room temperature cream cheese: Non-negotiable
Toasted coconut: For that tropical touch
Pure vanilla extract: Makes a difference
Fresh or well-drained canned pineapple:

Step-by-Step Assembly Guide

Building Your Base: Smash graham crackers into even crumbs. Stir completely with melted butter. Push down firmly for good structure.

Getting the Filling Right: Whip cream cheese until smooth. Mix in eggs one by one. Add pineapple with a light touch.

Smart Baking: Don't skip the water bath. Look for a slight wobble. Let it cool slowly.

The real magic happens when you use ingredients at room temperature! I always pull out my cream cheese, eggs, and sour cream about two hours before I start. They're just hanging out on the counter, getting ready to create that amazing smooth texture we all want. And when that pineapple goes in? It's like a mini vacation in every bite!

Clever Storage Solutions

Want to know what makes this cheesecake perfect for parties? It actually tastes better after chilling overnight! The flavors come together beautifully, like friends at a beach party. I usually make mine a day ahead, which takes all the rush out of party prep and gives those tropical tastes time to get cozy. Just remember to add your crunchy coconut topping right before you serve it!

Fun Twist Ideas

Let's make this dessert your own! Sometimes I add a dash of coconut extract to really amp up the island vibe. During mango season, I love topping it with fresh mango slices arranged like flowers - it looks like sunshine on a plate! And if you're feeling bold, try a layer of passion fruit on top - it's totally amazing!

Final Thoughts

This Pineapple Cream Cheesecake isn't just a dessert - it's a vacation on a plate! Each mouthful feels like a mini getaway, and your friends will definitely ask for your recipe. Just remember, the best cheesecake comes from taking your time, adding lots of love, and using good stuff. So, who's ready to get baking?

Recipe FAQs

→ How can I make this crust gluten-free?: Just replace graham crackers with a gluten-free version.
→ What’s a good swap for heavy cream?: Try full-fat Greek yogurt or whipped cream as substitutes.
→ How can I avoid cracks forming?: Don’t overmix and let the cheesecake cool slowly.
→ Is fresh pineapple an option here?: You can use fresh pineapple, but chop it finely and drain well first.
→ How long can leftovers be stored?: Keep it in the fridge in a sealed container for up to 5 days.

Tropical Pineapple Cheesecake

Rich cheesecake with pineapple sweetness, sprinkled with toasted coconut and crunchy pecans.

Prep Time

20 min

Cook Time

70 min

Total Time

90 min

By: Carla Rodriguez

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 cheesecake)

Dietary Preferences: Vegetarian

Ingredients

→ Crust

01 ½ cup melted butter

02 ¼ cup sugar

03 1 ½ cups crushed graham crackers

→ Cheesecake Filling

04 24 oz cream cheese, softened to room temperature

05 1 cup sugar

06 3 large eggs

07 1 tsp vanilla extract

08 1 cup crushed pineapple, well drained

→ Topping

09 ½ cup heavy cream

10 Pineapple chunks for decorating

11 ½ cup sour cream

12 ¼ cup chopped pecans

13 ¼ cup toasted coconut flakes

Steps

Step 01

Turn your oven on to 325°F (165°C) to preheat. Combine the cracker crumbs, sugar, and butter in a bowl until the texture looks like damp sand. Press this evenly across the base of a 9-inch springform pan. Bake it for about 8 to 10 minutes, then let it cool completely.

Step 02

In a large bowl, whip the cream cheese until it’s completely smooth. Blend in the sugar and vanilla until it’s all mixed well. Beat in the eggs one by one, being gentle to keep it from overmixing. Finally, gently add the pineapple and mix until it’s incorporated.

Step 03

Spread the filling carefully over the cooled crust, smoothing out the top. Bake it for 60–70 minutes in the preheated oven, or until the edges are firm but the center has a slight wobble. Take it out and let it cool down on a rack.

Step 04

Pop the cheesecake into the fridge for 4 hours or leave it overnight to chill completely. Once it’s cold, stir together the sour cream and heavy cream and spread it across the top. Sprinkle on the coconut, pecans, and pineapple chunks for a finishing touch.

Notes

Make sure the cream cheese is fully softened for the smoothest filling.

Don’t forget to drain the pineapple well to avoid making the dessert watery.

Let the cheesecake cool slowly at room temperature to help prevent cracks.

Required Equipment

9-inch springform pan

Bowls for mixing

Hand or electric mixer

Spatula for smoothing

Cooling rack

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.

Dairy products are included (cream cheese, sour cream, heavy cream).
Contains nuts, such as pecans and coconut.
Gluten-free crackers would make this gluten-free.

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.

Calories: 320
Fat: 22 g
Carbs: 25 g
Protein: 5 g