Pineapple Cheesecake Recipe

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🍍 Pineapple Cheesecake Recipe

🕒 Prep Time: 30 mins

🕒 Chill/Bake Time: 5–6 hours total (including cooling & chilling)

🍽 Serves: 10–12 slices

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📋 Ingredients

For the crust:

• 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits, crushed)

• ¼ cup (50g) granulated sugar

• ½ cup (115g) unsalted butter, melted

For the filling:

• 3 (8 oz) packages (680g total) cream cheese, softened

• 1 cup (200g) granulated sugar

• 1 tsp vanilla extract

• 3 large eggs, room temperature

• 1 cup (240g) sour cream

• 1 cup (240ml) crushed pineapple, well drained (reserve juice)

For the pineapple topping:

• 1 cup (240ml) crushed pineapple (with juice)

• 2 tbsp sugar

• 1 tbsp cornstarch

• 2 tbsp water

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🍴 Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C).

2. Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined.

3. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Use the bottom of a glass or measuring cup to compact it.

4. Bake for 10 minutes. Let it cool while preparing the filling.

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Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese until smooth and fluffy.

2. Add sugar and vanilla extract. Mix until combined.

3. Add the eggs one at a time, beating on low after each addition (do not overmix).

4. Add sour cream and beat until smooth.

5. Fold in drained crushed pineapple gently with a spatula.

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Step 3: Bake the Cheesecake

1. Pour the filling over the crust and smooth the top.

2. Wrap the springform pan with foil on the outside to prevent water leaks (for water bath method).

3. Place the pan inside a larger roasting pan and add hot water halfway up the sides.

4. Bake for 60–70 minutes, or until the center is just slightly jiggly.

5. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.

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Step 4: Chill the Cheesecake

• After the cheesecake reaches room temperature, cover it and refrigerate for at least 4 hours, preferably overnight.

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Step 5: Make the Pineapple Topping

1. In a saucepan over medium heat, combine crushed pineapple with juice, sugar, and cornstarch mixed with water.

2. Stir constantly until it thickens (about 3–5 minutes).

3. Let cool completely before spreading on top of the chilled cheesecake.

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✅ Final Touch

• Remove the cheesecake from the springform pan.

• Spread the cooled pineapple topping evenly on top.

• Slice and serve chilled.

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🍰 Tips & Variations

• No-bake version? Swap out the filling for a whipped cream/gelatin mix with cream cheese and pineapple.

• Pineapple swirl look? Swirl some pineapple puree into the batter before baking.

• Toppings: Toasted coconut, maraschino cherries, or whipped cream go great with it.

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Let me know if you want a gluten-free or egg-free variation!