Creamy Pineapple Cheesecake

Alright folks, grab a cup of coffee or whatever makes your heart smile, because you’re about to stumble upon something seriously magical—my super imperfect but OH-SO-GOOD Creamy Pineapple Cheesecake. Why’s it special, you ask? Think of a creamy blanket hugging chunks of sweet pineapple. It’s sunshine in cake form, making it that perfect pick-me-up if you’re feeling like a grumpy cat. Bustle over and give it a go because this one might just have you drooling before it even hits the plate.

So here’s the deal. My husband and kiddos are OBSESSED with this cheesecake. Seriously, they go bonkers every time it makes an appearance. There’s something ridiculously nostalgic about the aroma wafting through our kitchen that makes even my dog plop right down in the hope of snagging a crumb. This recipe kind of happened by accident—there was a lot of “what if” moments, a couple “oh whoops,” and a final “are we sure this will work?” kinda scenarios. But now it’s become that one desert everyone begs for on birthdays or when we’re all hanging out in pajamas on a Sunday afternoon. It’s pure joy on a fork; I cannot lie.

Why You’ll Love This Creamy Pineapple Cheesecake

– It’s like a tropical vacation got tangled up with a cheesecake… except way less expensive.
– One bite and you’re hooked — people might start seeing you as a dessert wizard, not kidding.
– It makes you look like you’ve got life together, even if everything else is chaotic.
– It’s the perfect excuse to eat dessert for breakfast. No regrets.

How to Make It

Alright, here’s to being real—you’re basically doing some mixing, a lil blending, and honestly, praying it turns out like you dreamed. Start with the crust—it’s honestly like giving the cheesecake a cozy little home. Combine some crushed graham crackers (fun fact: smashing them with a rolling pin is therapeutic) with butter. Chuck it into a pan, pressing down like you’re mad at it.

Then, get your cream cheese, sugar, and, oh boy, a little vanilla extract in a bowl. Mix it like you mean it. Add eggs—just don’t forget about them on the counter like I did once. Blend till it’s smoootthhh… you want no lumps, unless you’re into the unexpected surprises.

Add in that juicy pineapple goodness, give it a gentle fold. Pour the mixture over your crust like you’re wrapping it in a warm hug. Pop it in the oven. Close the door and whisper a kind word for good luck.

Ingredient Notes

– Pineapple: Sweet, sweet sunshine in a fruit form. Use fresh if you’re feeling fancy. But hey, canned works too if drained well—no pineapple soup here!
– Cream Cheese: The heart and soul of this cheesecake. Make sure it’s softened, or else you’ll be playing “squash the lumps,” which is not as fun as it sounds.
– Sugar: Essential, unless you like your desserts more on the not-so-sweet side. Feel free to cut back if you’re cutting calories – no judgment here.

Recipe Steps:

1. Crush graham crackers and mix with melted butter. Press into a springform pan.
2. In a bowl, beat soft cream cheese, sugar, and vanilla until very smooth.
3. Add in eggs one at a time, beating until just incorporated.
4. Fold in pineapple. Pour cream cheese mixture over crust.
5. Bake in a preheated oven until set in the center.

What to Serve It With

Tips & Mistakes

Storage Tips

Store any leftovers snugly in the fridge. It’s kind of the cake that keeps on giving because, spoiler alert, it’s superb cold. And yes, I’ve sneaked a piece straight out of the fridge in the morning—breakfast of champions, y’all! It’s like rediscovering that gift you found during the holidays and forgot to open.

Variations and Substitutions

Let’s be real—sometimes life hands you lemons and not enough cream cheese. So, I’ve swapped in Greek yogurt or even ricotta when in a pinch. Also, honey has strutted in when sugar went AWOL. Experiment, make mistakes, and adjust—it’s your canvas, my friend.

Frequently Asked Questions

Creamy Pineapple Cheesecake

This creamy pineapple cheesecake combines a buttery graham cracker crust with a luscious pineapple-infused cream cheese filling for a refreshing dessert perfect for any occasion.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups graham cracker crumbs
• ▢ 0.33 cups unsalted butter, melted
• ▢ 3 package cream cheese, softened 8 ounces each
• ▢ 1.25 cups granulated sugar
• ▢ 3 large eggs
• ▢ 0.5 cups pineapple juice fresh or canned
• ▢ 1 teaspoon vanilla extract

Instructions

Preparation Steps

• Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs and melted butter; press into the bottom of a 9-inch springform pan.
• In a large bowl, beat the cream cheese until smooth. Add sugar gradually and continue beating until well combined.
• Add eggs one at a time, beating after each addition until just combined. Stir in pineapple juice and vanilla extract.
• Pour filling over crust in springform pan. Bake for 55-60 minutes or until center is almost set. Let cool completely before refrigerating for at least 4 hours.
• Slice and serve chilled. Optionally garnish with pineapple slices or whipped cream.

Notes

For the best flavor, use fresh pineapple juice and allow the cheesecake to chill overnight.