Description

This Fluffy Cream Cheese Pineapple Cheesecake is a tropical delight! Creamy, tangy cream cheese filling is combined with sweet pineapple chunks and baked to perfection on a buttery graham cracker crust. The cheesecake is airy, rich, and pairs beautifully with a dollop of whipped cream or a sprinkling of toasted coconut. It’s the perfect dessert for any occasion.

Ingredients

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For the crust:

1 1/2 cups graham cracker crumbs
6 tbsp unsalted butter, melted
1/4 cup granulated sugar

For the filling:

16 oz (2 blocks) cream cheese, softened
1/2 cup granulated sugar
1/2 cup crushed pineapple, well-drained
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1 tbsp cornstarch

For topping (optional):

Whipped cream
Toasted coconut flakes
Pineapple slices for garnish

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Instructions

Prepare the crust:
- Preheat the oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
Make the filling:
- In a large bowl, beat the cream cheese and sugar with a hand or stand mixer until smooth.
- Add the eggs one at a time, mixing after each addition.
- Stir in the vanilla extract, sour cream, and cornstarch until just combined.
- Gently fold in the crushed pineapple.
Assemble and bake:
- Pour the filling over the cooled crust and spread evenly.
- Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath.
- Bake for 60–70 minutes or until the edges are set and the center slightly jiggles.
Cool and chill:
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Remove from the oven and water bath, then let it cool completely at room temperature.
- Cover and refrigerate for at least 4 hours or overnight.
Serve:
- Top with whipped cream, toasted coconut, and pineapple slices if desired. Slice and enjoy!

Notes

Make sure to drain the pineapple thoroughly to avoid a runny filling.
For a firmer texture, let the cheesecake chill overnight.
Use parchment paper on the bottom of the pan for easier removal.