Here’s a classic, crowd-pleasing Pineapple Cheesecake (simple, creamy, and not overly sweet). 🍍🍰
This version is a little more streamlined and very reliable.
Pineapple Cheesecake
Ingredients
Crust
- 1½ cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tbsp sugar
Filling
- 16 oz cream cheese, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup crushed pineapple, VERY well drained
- 1/2 cup sour cream
Optional Topping
- Crushed pineapple or pineapple pie filling
- Whipped cream
Instructions
- Make the crust
- Heat oven to 325°F (165°C).
- Mix crumbs, butter, and sugar.
- Press into a greased 9-inch springform pan.
- Bake 10 minutes, cool slightly.
- Make the filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time.
- Mix in vanilla and sour cream.
- Fold in well-drained pineapple.
- Bake
- Pour filling over crust.
- Bake 45–50 minutes until edges are set and center slightly jiggles.
- Turn oven off, crack door, cool inside 1 hour.
- Chill
- Refrigerate at least 4 hours (overnight is best).
- Serve
- Top with pineapple or whipped cream if desired.
Important Tips
- Drain pineapple extremely well (press with paper towels).
- Don’t overmix once eggs are added.
- Chill fully before slicing for clean pieces.
Easy Variations
- Pineapple Coconut: Add 1/2 cup toasted coconut
- No-Bake: Skip eggs and bake; use gelatin + whipped topping
- Pineapple Upside-Down Cheesecake: Caramelized pineapple topping
If you want one of these versions, just tell me which 🍍✨
