This tropical cheesecake is a luxurious dessert that brings the taste of a sunny vacation to your table. The creamy, rich filling is infused with the sweet, tangy flavor of pineapple, making every bite a perfect balance of decadence and tropical freshness. Whether you’re celebrating a special occasion, hosting a gathering, or just indulging in a treat-yourself moment, this cheesecake is guaranteed to impress. With its velvety texture and vibrant pineapple flavor, it’s the ultimate dessert when you want to go beyond the ordinary and create something truly unforgettable.
What equipment do you need?
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- A 9 inch spring-from pan (necessary)
- A secondary pan for the water bath. I use a ceramic cake pan that I place directly under my cheesecake in the oven. A natural water bath is a little more difficult. We’ll discuss that on a different day.
- water bath or for your next pie: https://amzn.to/3PjoJOR
- A hand mixer or a stand mixer
- hand mixer: https://amzn.to/3DHdAEU
- Stand mixer: https://amzn.to/4fADZ4s
- Measuring cups
- Measuring spoons
- Some kind of spatula to scrape the sides of your bowl
- heat resistant spatulas: https://amzn.to/4gBCK6v
- Large mixing bowl
- Oven mitts or potholders
- These are a little pricey, but they are literally the best quality I’ve ever seen, plus they are so silly: https://amzn.to/3BTCPmY
- Cooling rack
Let’s talk about the main ingredients
Graham Crackers
You’ve got options! Use pre-crushed graham crackers for convenience, or crush whole ones yourself if you like a hands-on approach. Want to get creative? Try swapping graham crackers for Oreos, Nilla Wafers, or any cookie you love. Oreos give it a rich, chocolatey twist, while Nilla Wafers bring a soft vanilla vibe. What’s your favorite cookie to experiment with in a cheesecake crust?Butter
I usually go for unsalted butter so I can control the saltiness of the crust. If you’ve only got salted butter on hand, no worries—just skip adding extra salt to the mix. Problem solved!Room Temperature Ingredients
Room temp ingredients are a cheesecake game-changer. They blend together effortlessly, giving you that ultra-smooth, lump-free filling. Cream cheese, eggs, and sour cream should all be at room temperature before you start.Here’s a pro tip: cut your cream cheese into smaller chunks to help it warm up faster. For eggs, let them sit in a bowl of warm water for a few minutes. These simple tricks make a big difference in getting that dreamy cheesecake texture millennials love.
Cream Cheese
I’m not super picky about brands—I’ve used everything from Philadelphia to generic store brands, and they all work great. Living in a small town in Oklahoma, I don’t always have access to fancy options, but that hasn’t stopped me from making amazing cheesecake.Sour Cream? Really?
Yes, really! Sour cream might sound unexpected, but it’s a cheesecake MVP. It balances the rich cream cheese with a subtle tang, adds moisture, and gives the filling a luxuriously soft texture.Fun fact: Sour cream has way more fat than milk or buttermilk—about 45 grams of fat per cup compared to 8 grams in milk or buttermilk. More fat equals more richness, which means a cheesecake that practically melts in your mouth. Think of it as the difference between a light angel food cake and a rich sour cream pound cake—both amazing, but with totally different vibes.
Pineapple
I went with canned pineapple for convenience, but if you have the time and patience, fresh pineapple would be a total upgrade. It’s juicier, sweeter, and adds a more vibrant flavor. Personally, I avoid fresh pineapple when I’m short on time or energy—it’s tricky to pick a ripe one, and cutting it can be a bit of a mess. But if you’re up for it, go for fresh!Pecans and Coconut
Toasted pecans and coconut take this cheesecake to the next level. Toasting brings out their nutty, caramelized flavors, and the crunch adds an amazing contrast to the creamy filling. That said, this cheesecake is so good that we devoured a lot of it plain—no toppings needed. Honestly, it’s my favorite cheesecake ever, with or without the extras.
Now, let’s get into it
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) to get it ready for the crust. A properly preheated oven ensures even baking for the crust.
Step 2: Prepare the Crust
- Crush graham crackers into fine crumbs using a food processor or by sealing them in a plastic bag and smashing them with a rolling pin.
- Mix the graham cracker crumbs with sugar in a bowl.
- Stir in melted butter until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of a springform pan, creating a firm and compact layer.
- Bake the crust for 12 minutes. Once done, remove it from the oven and let it cool completely while you prepare the filling.
Step 3: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese on low speed until it’s smooth and lump-free. Avoid high speed, as this can incorporate too much air, which can cause cracks in your cheesecake.
- Gradually add sugar and vanilla extract, mixing until fully combined.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is fully incorporated.
- Gently fold in the drained crushed pineapple, being careful not to overmix. This adds a burst of tropical flavor to the rich, creamy filling.
Step 4: Assemble the Cheesecake
- Pour the cream cheese filling over the cooled graham cracker crust. Use a spatula to spread the mixture evenly and smooth the top.
Step 5: Bake the Cheesecake
- Prepare a Water Bath: Place a baking dish filled with boiling water on the lower rack of your oven. This will create steam and help prevent the cheesecake from cracking.
- Bake: Place the cheesecake on the middle rack and bake at 350°F for 20 minutes. Then, reduce the temperature to 325°F and bake for an additional 40 minutes. The cheesecake is done when the edges are set, but the center still has a slight jiggle.
Step 6: Cool the Cheesecake
- Turn off the oven and let the cheesecake sit inside with the door closed for 1 hour. This gradual cooling prevents the cheesecake from sinking or cracking.
- After an hour, prop the oven door open slightly and let it cool for another 30 minutes.
- Remove the cheesecake from the oven and place it on the counter to cool completely for about an hour.
Step 7: Chill the Cheesecake
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This step allows the flavors to meld and the texture to firm up.
Step 8: Add the Topping
- Before serving, top the chilled cheesecake with whipped cream for creaminess.
- Add a generous layer of crushed pineapple, toasted pecans, and toasted coconut for a tropical touch. These toppings add texture and enhance the pineapple flavor.
Enjoy your rich, creamy tropical cheesecake that’s sure to be a hit with friends and family!
Pineapple Cream Cheesecake
Description
This tropical cheesecake is a luxurious dessert that brings the taste of a sunny vacation to your table. The creamy, rich filling is infused with the sweet, tangy flavor of pineapple, making every bite a perfect balance of decadence and tropical freshness. Whether you're celebrating a special occasion, hosting a gathering, or just indulging in a treat-yourself moment, this cheesecake is guaranteed to impress. With its velvety texture and vibrant pineapple flavor, it’s the ultimate dessert when you want to go beyond the ordinary and create something truly unforgettable.
Ingredients
For the Crust:
For the Filling:
For the Topping:
Water Bath:
Instructions
Make the Crust:
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Preheat Oven: Set your oven to 350°F.
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Prepare the Crust: Crush graham crackers and mix with sugar. Stir in melted butter. Press the mixture into the bottom of a springform pan and bake for 12 minutes. Remove and let cool.
Make the Filling:
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Mix Cream Cheese: In a bowl, mix cream cheese on low speed until smooth. Gradually add sugar, vanilla, and eggs one at a time, mixing well after each. Scrape down the sides as needed.
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Add Pineapple: Gently fold in the drained crushed pineapple.
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Pour: Pour the filling over the cooled graham cracker crust.
Bake the Cheesecake:
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Water Bath: Place a baking dish of boiling water in the oven directly beneath the cheesecake to prevent cracking.
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Bake: Bake at 350°F for 20 minutes, then lower the temperature to 325°F and bake for another 40 minutes.
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Cool Slowly: Turn off the oven and let the cheesecake sit in the oven for an hour. After that, prop the door open for 30 minutes. Finally, remove from the oven and let cool on the counter for another hour.
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Chill: Refrigerate for at least 6 hours before adding the topping.
Add the Topping:
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Top the chilled cheesecake with whipped cream, crushed pineapple, toasted pecans, and toasted coconut for a tropical finish.
Note
Using a water bath helps prevent cracks while baking, and letting the cheesecake cool slowly makes sure it stays smooth and creamy. It might take a while, but it’s worth it!
