Pineapple Cheesecake Recipe

 

Ingredients:

• For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
• For the Filling:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed pineapple, drained
• For the Topping:
  • 1 cup pineapple chunks
  • 1/4 cup pineapple juice
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • Whipped cream (optional)

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 325°F (165°C).
   • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with the butter.
   • Press the mixture into the bottom of a 9-inch springform pan, forming an even layer. Bake for 10 minutes, then remove from the oven and let it cool.
2. Prepare the Filling:
   • In a large mixing bowl, beat the cream cheese until smooth and creamy.
   • Add the sugar and continue to beat until well combined.
   • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
   • Gently fold in the drained crushed pineapple.
   • Pour the filling over the cooled crust and spread it evenly.
3. Bake the Cheesecake:
   • Bake the cheesecake at 325°F (165°C) for 50-60 minutes, or until the center is set and only slightly jiggles when the pan is gently shaken.
   • Turn off the oven and leave the cheesecake in the oven with the door slightly open for about 1 hour.
   • Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
4. Prepare the Topping:
   • In a small saucepan, combine the pineapple chunks, pineapple juice, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy.
   • Remove from heat and let it cool completely.
5. Assemble and Serve:
   • Once the cheesecake is fully chilled, spoon the cooled pineapple topping over the top.
   • If desired, garnish with whipped cream.
   • Carefully remove the sides of the springform pan and transfer the cheesecake to a serving plate.

Enjoy your homemade pineapple cheesecake! If you have any specific requests or adjustments to this recipe, feel free to let me know.