Pineapple Cream Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
½ cup butter, melted
02 -
1 ½ cups of graham cracker crumbs
03 -
¼ cup granulated sugar
→ Cheesecake Filling
04 -
3 large eggs
05 -
1 tsp vanilla flavoring
06 -
1 cup of sugar
07 -
24 oz softened cream cheese
08 -
1 cup of well-drained, crushed pineapple
→ Topping
09 -
¼ cup pecans, chopped
10 -
Toasted coconut flakes (¼ cup)
11 -
½ cup heavy whipping cream
12 -
½ cup sour cream
13 -
Pineapple chunks to decorate
# Instructions:
01 -
Heat your oven to 325°F (165°C). In a bowl, combine the melted butter, sugar, and graham cracker crumbs. Blend it all together until it feels like damp sand. Press the mix firmly into a 9-inch springform pan to form a flat base. Pop it in the oven for 8–10 minutes, then let it cool off for a bit.
02 -
Take a big bowl and beat your cream cheese until it’s silky. Toss in the sugar and vanilla, mixing well to combine. Add eggs, one by one, mixing lightly between additions. Lastly, stir in the pineapple gently, spreading it through the mixture evenly.
03 -
Pour the filling right over the crust, ensuring it’s spread out smoothly. Bake it for 60–70 minutes or until the edges are firm and the middle has a little wobble. Let the cheesecake sit on a wire rack to cool after taking it out of the oven.
04 -
Chill the cheesecake in the fridge for at least 4 hours or overnight so it firms up nicely. Combine sour cream and heavy cream in a bowl, then spread it over the top evenly. To finish, sprinkle on pecans and coconut flakes, and place pineapple chunks on top to make it look fun.
# Notes:
01 -
Allowing the cream cheese to fully soften helps keep the filling smooth and free of chunks.
02 -
Draining the pineapple well removes extra liquid that'll ruin your cheesecake's texture.
03 -
Let the cheesecake cool at room temperature before refrigerating so cracks don’t form.