Pineapple Cream Cheesecake Delight (Print Version)
# Ingredients:
→ For the Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
6 tablespoons unsalted butter, melted
→ For the Cheesecake Filling
04 -
16 oz cream cheese, softened
05 -
3/4 cup granulated sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
1/2 cup sour cream
09 -
1 cup crushed pineapple, drained well
→ For the Pineapple Cream Topping
10 -
1/2 cup heavy cream, whipped
11 -
4 oz cream cheese, softened
12 -
1/4 cup powdered sugar
13 -
1/2 cup crushed pineapple, drained well
14 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
02 -
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 8-10 minutes. Let cool while preparing the filling.
03 -
In a large bowl, beat cream cheese and sugar until smooth. Mix in eggs, vanilla, and sour cream, beating until combined. Stir in drained crushed pineapple.
04 -
Pour filling over the cooled crust and smooth the top. Bake for 45-50 minutes, or until the center is slightly jiggly but set around the edges. Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour inside. Refrigerate for at least 4 hours, or overnight.
05 -
In a bowl, beat whipped cream, cream cheese, powdered sugar, vanilla, and pineapple until smooth.
06 -
Spread topping over the chilled cheesecake. Garnish with extra pineapple or toasted coconut, if desired. Slice and enjoy.
# Notes:
01 -
For extra stability, bake the cheesecake in a water bath for an ultra-smooth texture.
02 -
Make it tropical by adding shredded coconut to the crust.
03 -
Store leftovers in the fridge for up to 5 days.