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Recipe Details

Ingredients

• Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 1/4 cup granulated sugar
• Pineapple Mousse:
  • 1 cup fresh pineapple puree
  • 1/2 cup granulated sugar
  • 1 tablespoon gelatin powder
  • 1/4 cup water
  • 1 cup heavy cream, whipped to stiff peaks
• Cream Cheese Layer:
  • 16 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
• Topping:
  • Sliced pineapple for garnish

Directions

• Crust: Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a springform pan and chill.
• Pineapple Mousse: Dissolve gelatin in water. Heat pineapple puree and sugar in a saucepan until sugar dissolves. Remove from heat, add gelatin, and stir until fully dissolved. Cool to room temperature. Gently fold in whipped cream. Pour half over the crust and refrigerate until set.
• Cream Cheese Layer: Beat cream cheese, powdered sugar, and vanilla until smooth. Carefully spread over the set pineapple mousse layer.
• Final Assembly: Pour remaining mousse over the cream cheese layer. Chill until set.
• Garnish: Top with sliced pineapple before serving.

Notes

• Serving Suggestions: Serve chilled. This cheesecake pairs wonderfully with a light, sparkling beverage or a cup of crisp white tea.
• Storage: Keep refrigerated and consume within 3 days for best freshness and flavor.
• Alternative Ingredients: For a lower-calorie option, substitute low-fat cream cheese and a sugar substitute in equivalent proportions.

Nutritional Breakdown (per serving)

• Calories: 480 kcal
• Carbohydrates: 38 g
• Protein: 6 g
• Fat: 34 g
  • Saturated Fat: 20 g
  • Polyunsaturated Fat: 1.2 g
  • Monounsaturated Fat: 10 g
• Trans Fat: 0.1 g
• Cholesterol: 95 mg
• Sodium: 260 mg
• Potassium: 180 mg
• Fiber: 1 g
• Sugar: 28 g
• Vitamin A: 1230 IU
• Vitamin C: 6 mg
• Calcium: 70 mg
• Iron: 0.8 mg

FAQs

1. Can I use canned pineapple instead of fresh?
   Yes, you can use canned pineapple; however, ensure it’s drained well to avoid excess moisture.
2. Is there a vegan alternative for this recipe?
   Absolutely! Use vegan cream cheese, coconut cream instead of heavy cream, and agar powder instead of gelatin.
3. How long can this cheesecake be stored?
   It can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing slices and thawing as needed.
4. Can I make this cheesecake without a springform pan?
   A springform pan is ideal, but you can use a deep pie dish or a regular cake pan lined with parchment paper for easier removal.

   Print

   

   Pineapple Cheesecake Recipe: Tropical Delight

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   • Author: Maria

   Print Recipe

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   Description

   Discover the perfect blend of zesty pineapple and luscious cream cheese in this Tropical Pineapple Cheesecake. This delightful dessert combines a crunchy graham cracker crust, a creamy pineapple mousse, and a rich cream cheese layer, topped with fresh pineapple slices for a visually stunning and delicious finish. Ideal for any occasion, this cheesecake promises to transport your taste buds to a tropical paradise!

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   Ingredients

   Scale 1x2x3x

   • Crust:
     • 1 1/2 cups graham cracker crumbs
     • 1/3 cup unsalted butter, melted
     • 1/4 cup granulated sugar
   • Pineapple Mousse:
     • 1 cup fresh pineapple puree
     • 1/2 cup granulated sugar
     • 1 tablespoon gelatin powder
     • 1/4 cup water
     • 1 cup heavy cream, whipped to stiff peaks
   • Cream Cheese Layer:
     • 16 ounces cream cheese, softened
     • 1/2 cup powdered sugar
     • 1 teaspoon vanilla extract
   • Topping:
     • Sliced pineapple for garnish

   ---

   Instructions

   • Crust: Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a springform pan and chill.
   • Pineapple Mousse: Dissolve gelatin in water. Heat pineapple puree and sugar in a saucepan until sugar dissolves. Remove from heat, add gelatin, and stir until fully dissolved. Cool to room temperature. Gently fold in whipped cream. Pour half over the crust and refrigerate until set.
   • Cream Cheese Layer: Beat cream cheese, powdered sugar, and vanilla until smooth. Carefully spread over the set pineapple mousse layer.
   • Final Assembly: Pour remaining mousse over the cream cheese layer. Chill until set.
   • Garnish: Top with sliced pineapple before serving.

   Notes

   • Serving Suggestions: Serve chilled. This cheesecake pairs wonderfully with a light, sparkling beverage or a cup of crisp white tea.
   • Storage: Keep refrigerated and consume within 3 days for best freshness and flavor.
   • Alternative Ingredients: For a lower-calorie option, substitute low-fat cream cheese and a sugar substitute in equivalent proportions.