Pineapple Heaven Cheesecake Recipe: Easy & Delicious

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Greetings, food enthusiasts! Today, I’m thrilled to share with you a delectable recipe that’s sure to tantalize your taste buds – Pineapple Heaven Cheesecake. This dessert combines the creamy richness of cheesecake with the tropical sweetness of pineapple, making it a perfect treat for any occasion. Let’s dive into this culinary adventure together!

Introduction

Pineapple Heaven Cheesecake is a delightful fusion of flavors and textures, originating from the tropical regions where pineapples are abundant. The combination of a buttery graham cracker crust, a creamy cheesecake filling, and a sweet, tangy pineapple topping creates a dessert that’s both refreshing and indulgent.

I remember the first time I made this cheesecake for a family gathering; it quickly became the star of the show. The vibrant pineapple garnish and the melt-in-your-mouth texture had everyone asking for seconds. It’s this special memory that makes Pineapple Heaven Cheesecake a cherished recipe in my collection.

Ingredients

To prepare this comforting recipe, you’ll need:

  • For the crust:
    • 2 cups graham cracker crumbs
    • 1/2 cup unsalted butter, melted
  • For the filling:
    • 2 cups cream cheese, softened
    • 1 cup granulated sugar
    • 2 cups heavy cream
    • 1 cup pineapple juice
    • 1/4 cup powdered sugar
    • 2 tablespoons cornstarch
    • 1 teaspoon vanilla extract
    • 1 packet gelatin
    • 2 cups pineapple chunks (for garnish)

Optional substitutions:

  • For a gluten-free version, use gluten-free graham cracker crumbs.
  • Replace heavy cream with coconut cream for a dairy-free option, keeping in mind this will alter the flavor slightly.

How to Make Pineapple Heaven Cheesecake

Follow these steps to create your own delicious Pineapple Heaven Cheesecake:

  1. Preheat the oven: Set your oven to 350°F (175°C).
  2. Prepare the crust: In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then let it cool.
  3. Make the filling: In a large bowl, beat the cream cheese and granulated sugar until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
  4. Prepare the pineapple mixture: In a saucepan, combine the pineapple juice, powdered sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.
  5. Dissolve the gelatin: Dissolve the gelatin in 1/4 cup of cold water, then add it to the cooled pineapple mixture. Stir well until fully integrated.
  6. Combine and chill: Fold the pineapple mixture into the cream cheese mixture. Pour this over the graham cracker crust in the springform pan, smoothing the top with a spatula. Refrigerate the cheesecake for at least 4 hours, or until set.
  7. Garnish and serve: Before serving, top the cheesecake with pineapple chunks for a beautiful garnish.

Helpful Tips

  • Ensure the cream cheese is fully softened to avoid lumps in the mixture.
  • Whip the heavy cream until stiff peaks form to give the cheesecake a light and airy texture.

Cooking Tips

  • For a richer flavor, toast the graham cracker crumbs before mixing them with butter.
  • Use a food processor to ensure the crust mixture is well combined and even.

Serving Suggestions

  • Serve Pineapple Heaven Cheesecake with a dollop of whipped cream and a sprig of mint for an elegant presentation.
  • Pair this dessert with a light, fruity white wine or a refreshing tropical punch.

3 Frequently Asked Questions (FAQs)

  1. Can I use canned pineapple instead of fresh?
    • Yes, canned pineapple can be used. Just make sure to drain it well before using.
  2. How can I make this cheesecake vegan?
    • Substitute the cream cheese and heavy cream with vegan alternatives, and use agar-agar instead of gelatin.
  3. What if my cheesecake doesn’t set properly?
    • Ensure the gelatin is fully dissolved and the mixture is well-chilled. If it still doesn’t set, refrigerate for a longer period.

Nutritional Information

  • Calories: 350 kcal
  • Carbohydrates: 34g
  • Protein: 4g
  • Fat: 22g
  • Saturated Fat: 13g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 6g
  • Trans Fat: 0.5g
  • Cholesterol: 80mg
  • Sodium: 180mg
  • Potassium: 150mg
  • Fiber: 1g
  • Sugar: 26g
  • Vitamin A: 700 IU
  • Vitamin C: 10mg
  • Calcium: 80mg
  • Iron: 0.5mg

This cheesecake not only satisfies your sweet tooth but also provides a good dose of vitamin C from the pineapple, making it a somewhat guilt-free indulgence!

Storage and Leftovers

  • Refrigerate: Store any leftover cheesecake in the refrigerator, covered, for up to 5 days.
  • Reheat: Cheesecake is best enjoyed cold, but if you prefer it slightly warm, let it sit at room temperature for 20 minutes before serving.

For a creative twist, blend leftover cheesecake with vanilla ice cream to make a delightful cheesecake milkshake!

Related Recipes

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Conclusion

I hope you enjoy making and savoring Pineapple Heaven Cheesecake as much as I do. It’s a dish that brings joy and a bit of tropical sunshine to any table. I encourage you to try this recipe and share your feedback. Feel free to experiment and add your personal touch – after all, the best recipes are the ones made with love and creativity.

Happy baking, and bon appétit!

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Pineapple Heaven Cheesecake Recipe: Easy & Delicious

Pineapple Heaven Cheesecake Recipe: Easy & Delicious


Description

Pineapple Heaven Cheesecake is a delightful fusion of flavors and textures, originating from the tropical regions where pineapples are abundant. The combination of a buttery graham cracker crust, a creamy cheesecake filling, and a sweet, tangy pineapple topping creates a dessert that’s both refreshing and indulgent.


Ingredients

Scale
    • For the crust:
      • 2 cups graham cracker crumbs
      • 1/2 cup unsalted butter, melted
    • For the filling:
      • 2 cups cream cheese, softened
      • 1 cup granulated sugar
      • 2 cups heavy cream
      • 1 cup pineapple juice
      • 1/4 cup powdered sugar
      • 2 tablespoons cornstarch
      • 1 teaspoon vanilla extract
      • 1 packet gelatin
      • 2 cups pineapple chunks (for garnish)

    Optional substitutions:

    • For a gluten-free version, use gluten-free graham cracker crumbs.
    • Replace heavy cream with coconut cream for a dairy-free option, keeping in mind this will alter the flavor slightly.

Instructions

  • Preheat the oven: Set your oven to 350°F (175°C).
  • Prepare the crust: In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then let it cool.
  • Make the filling: In a large bowl, beat the cream cheese and granulated sugar until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
  • Prepare the pineapple mixture: In a saucepan, combine the pineapple juice, powdered sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.
  • Dissolve the gelatin: Dissolve the gelatin in 1/4 cup of cold water, then add it to the cooled pineapple mixture. Stir well until fully integrated.
  • Combine and chill: Fold the pineapple mixture into the cream cheese mixture. Pour this over the graham cracker crust in the springform pan, smoothing the top with a spatula. Refrigerate the cheesecake for at least 4 hours, or until set.
  • Garnish and serve: Before serving, top the cheesecake with pineapple chunks for a beautiful garnish.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the mixture.
  • Whip the heavy cream until stiff peaks form to give the cheesecake a light and airy texture.

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