Pineapple cheesecake

You know, there are some recipes that just feel like a warm hug. This pineapple cheesecake is absolutely one of them for me. It’s the kind of dessert that makes you want to gather everyone around the table, slow down, and just savor every single bite. I remember the first time I ever tried making it – I was trying to impress some friends who were coming over, and I was a little nervous, to be honest. But this pineapple cheesecake, it just *worked*. It came out of the oven smelling like a tropical vacation and tasting even better. It’s got this wonderfully creamy, tangy filling balanced with the sweet, bright notes of pineapple, all sitting on a perfectly crumbly crust. Honestly, it’s like sunshine on a plate, and it has officially dethroned my old favorite lemon bar recipe for top spot in my dessert rotation. It’s just that good, and surprisingly, it’s not even that complicated!

What is Pineapple Cheesecake?

So, what exactly *is* this glorious creation? At its heart, pineapple cheesecake is a baked cheesecake, but with a delightful tropical twist. Think of your classic, rich, dense cheesecake, and then imagine infusing it with the vibrant, sweet-tart flavor of pineapple. It’s not just a topping; the pineapple is beautifully integrated right into the creamy filling, creating this amazing depth of flavor. It’s essentially a celebration of textures and tastes: the buttery, slightly salty graham cracker crust providing a foundation, the impossibly smooth and luscious cheesecake batter, and then bursts of juicy pineapple that cut through the richness. It’s like a slice of paradise, right in your own kitchen. It’s elegant enough for a special occasion but comforting enough for a random Tuesday night craving.

How do you make Pineapple Cheesecake?

Quick Overview

This recipe is all about creating layers of flavor and texture. We’ll start with a buttery graham cracker crust, then prepare a silky-smooth cheesecake filling infused with sweet pineapple. The magic happens in the baking, where everything comes together to create a perfectly set, incredibly creamy dessert. It’s a simple process of mixing, pouring, and baking, with a bit of cooling magic at the end. Trust me, the minimal effort yields maximum deliciousness!

Ingredients

For the Graham Cracker Crust:
2 cups graham cracker crumbs (about 12-14 full graham crackers, crushed very finely)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
A pinch of salt

For the Creamy Pineapple Filling:
3 (8-ounce) packages cream cheese, softened to room temperature (this is crucial for smoothness!)
1 1/4 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1/4 cup all-purpose flour (just a little bit helps with texture and prevents cracking)
1 (8-ounce) can crushed pineapple, well-drained (squeeze out as much liquid as possible!)
1/4 cup pineapple juice (reserved from the can, or fresh)

For the Simple Pineapple Glaze:
1/2 cup crushed pineapple, well-drained
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 tablespoon pineapple juice (reserved)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get that oven preheating to 325°F (160°C). This lower temperature is key for a creamy cheesecake that won’t crack. Grab a 9-inch springform pan. You’ll want to grease it really well – butter or cooking spray works. This makes sure our beautiful cheesecake slides right out later without any drama.

Step 2: Mix Dry Ingredients

In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and the pinch of salt. Give it a good stir with a fork to make sure everything is evenly distributed. This is our foundation, so we want it to be perfect!

Step 3: Mix Wet Ingredients

Now, pour the melted butter over the crumb mixture. Stir everything together until the crumbs are evenly moistened. It should look like wet sand. Press this mixture firmly and evenly into the bottom of your prepared springform pan. I like to use the bottom of a glass or a measuring cup to really pack it down. You can even press it up the sides a little if you like a thicker crust. Bake the crust for about 8-10 minutes, just until it’s lightly golden. Let it cool while you prepare the filling.

Step 4: Combine

In a large mixing bowl, beat the softened cream cheese until it’s completely smooth and creamy. No lumps allowed! Gradually beat in the 1 1/4 cups of granulated sugar until well combined. Add the eggs one at a time, beating just until each egg is incorporated. Don’t overmix here; we don’t want to introduce too much air. Stir in the vanilla extract and the 1/4 cup of flour. Mix until just combined.

Step 5: Prepare Filling

Now for the star! In a separate small bowl, gently stir together the well-drained crushed pineapple and the 1/4 cup of pineapple juice. Add this mixture to the cream cheese batter and stir until just combined. Again, we want to avoid overmixing. The batter should be thick, smooth, and have beautiful little flecks of pineapple throughout.

Step 6: Layer & Swirl

Pour the cream cheese filling over the cooled graham cracker crust. For an extra touch, you can reserve a small amount of the plain cream cheese batter and swirl it into the pineapple filling, but honestly, this version is so good as is. Just pour it in and smooth the top gently with an offset spatula or the back of a spoon.

Step 7: Bake

Carefully place the springform pan in the preheated oven. Bake for 50-60 minutes. The edges should be set, but the center will still be slightly jiggly. This jiggle is exactly what we want for that perfect creamy texture. Don’t overbake it! Once baked, turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for about 1 hour. This slow cooling process helps prevent cracks.

Step 8: Cool & Glaze

After the hour in the oven, remove the cheesecake and let it cool completely on a wire rack at room temperature. Once it’s fully cooled, cover it loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time is crucial for the cheesecake to set up properly and for the flavors to meld. For the glaze: In a small saucepan, whisk together the drained crushed pineapple, 2 tablespoons sugar, cornstarch, and reserved pineapple juice. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 3-5 minutes. Let it cool completely before spooning it over the chilled cheesecake.

Step 9: Slice & Serve

Once chilled and glazed, carefully run a thin knife around the edge of the pan before releasing the springform side. Slice with a sharp knife that’s been dipped in hot water and wiped dry between cuts for the cleanest slices. Serve chilled and enjoy the tropical goodness!

What to Serve It With

This pineapple cheesecake is truly a chameleon when it comes to pairings. It’s wonderful on its own, of course, but it also plays beautifully with other flavors and occasions.

For Breakfast: Yes, you read that right! A small slice of this pineapple cheesecake makes an absolutely decadent breakfast treat. I love pairing it with a strong cup of black coffee to cut through the richness. It’s also fantastic alongside some fresh, tropical fruits like mango or kiwi. It feels like a little weekend indulgence that sets the tone for a great day.

For Brunch: This is where it really shines as a showstopper. Serve it in elegant slices on a beautiful platter. It pairs wonderfully with mimosas or a fresh fruit salad. I often serve it alongside other brunch favorites like quiches or savory pastries, and it’s always the first to disappear! The bright pineapple flavor is a refreshing counterpoint to richer brunch dishes.

As Dessert: This is its most natural habitat! For a more formal dessert, I’ll dollop a little extra whipped cream on top, maybe with a tiny maraschino cherry for a pop of color. It’s also divine with a scoop of vanilla bean ice cream or a drizzle of caramel sauce if you’re feeling extra decadent. The slightly tart pineapple flavor makes it a perfect ending to a rich meal.

For Cozy Snacks: Honestly, this cheesecake is perfect for those moments when you just need something sweet and comforting. A small sliver with a cup of herbal tea or a glass of cold milk is pure bliss. It’s the kind of treat that makes a quiet afternoon feel special. My kids often ask for “just a little piece” after school, and I can’t resist!

My absolute favorite way to serve it is with a side of fresh berries, especially raspberries or blueberries. The tartness of the berries complements the sweet pineapple and creamy cheesecake so perfectly. It’s a classic combination for a reason!

Top Tips for Perfecting Your Pineapple Cheesecake

I’ve learned a few tricks over the years that make this pineapple cheesecake consistently amazing. Here are my top tips to help you achieve cheesecake perfection!

Cream Cheese Prep: This is non-negotiable! Make sure your cream cheese is truly at room temperature. I can’t stress this enough. Cold cream cheese will lead to a lumpy batter, and nobody wants that. I usually take mine out of the fridge a good 2-3 hours before I plan to start. If I’m in a pinch, I’ll slice it up and let it sit on the counter for an hour. Softened cream cheese whips up beautifully, giving you that ultra-smooth, luscious texture.

Drain That Pineapple! When it comes to the crushed pineapple, you need to drain it *really* well. I’m talking squeezing out as much juice as humanly possible. You can do this by putting the pineapple in a fine-mesh sieve and pressing down with a spoon, or even wrapping it in cheesecloth or a clean kitchen towel and wringing it out. Excess liquid will make your cheesecake watery and can affect its ability to set properly. You want that pineapple flavor, but not the extra moisture.

Don’t Overmix the Batter: Once you add the eggs, be gentle. Overmixing can incorporate too much air into the batter, which can cause the cheesecake to puff up excessively in the oven and then crack as it cools. Mix just until the ingredients are combined. A few small streaks of cream cheese are better than an overmixed, airy batter. I almost always finish incorporating the eggs by hand with a spatula.

Slow Cooling is Key: This is probably the most important tip for preventing cracks. After baking, don’t just pull it out of the oven. Turning off the oven and leaving the door ajar for an hour allows the cheesecake to cool down gradually. Rapid temperature changes are the enemy of a smooth cheesecake top. Once it’s cooled in the oven, let it continue cooling on a wire rack at room temperature before refrigerating.

Patience with Chilling: I know it’s tempting to dig in as soon as it’s cooled, but the refrigeration time is crucial. At least 4 hours is a minimum, but overnight is truly best. This allows the cheesecake to firm up completely and the flavors to deepen and meld. It transforms from a soft bake into that dense, creamy, sliceable dessert we all love.

Glaze Consistency: For the glaze, if it seems too thin, you can always whisk in a little more cornstarch (about half a teaspoon at a time) and cook it for another minute. If it’s too thick, a tiny splash of pineapple juice will loosen it up. You want it thick enough to coat the back of a spoon but not so thick that it’s difficult to spread.

Ingredient Swaps: While this recipe is perfect as is, I’ve experimented a little! For the crust, you could try vanilla wafers or shortbread cookies instead of graham crackers. For a brighter tang, you could add a tablespoon of lemon zest to the filling. And if you’re feeling adventurous, a little bit of finely chopped macadamia nuts in the crust can add a lovely texture and flavor. Just remember that any significant ingredient changes might alter the baking time and texture slightly.

Storing and Reheating Tips

Proper storage is key to keeping your delicious pineapple cheesecake tasting as fresh and wonderful as the day you made it. I’ve found these methods work best.

Room Temperature: Honestly, I try not to leave it at room temperature for too long, especially with the dairy content. If it’s freshly glazed, I’d say no more than an hour or two. If it’s already chilled and you’re serving it, it’s fine to sit out for about 30-45 minutes, but then it needs to go back in the fridge.

Refrigerator Storage: This is the best place for leftovers. Once the cheesecake is completely chilled, cover it tightly with plastic wrap or foil. Make sure the wrap is sealed well to prevent it from drying out or absorbing odors from other foods. Stored this way in the refrigerator, it should stay delicious for about 4-5 days. The texture might firm up a bit more the longer it sits, which I personally don’t mind!

Freezer Instructions: If you want to make this ahead or save some for later, freezing is a great option. It’s best to freeze the cheesecake *before* you add the glaze. You can freeze the whole unglazed cheesecake or individual slices. Wrap it very tightly in a layer of plastic wrap, then a layer of aluminum foil. This double layer prevents freezer burn. It can be stored in the freezer for up to 2-3 months. To thaw, transfer the cheesecake (still wrapped) to the refrigerator and let it thaw overnight. If thawing slices, it might only take a few hours.

Glaze Timing Advice: For the best texture, I always recommend adding the glaze *after* the cheesecake has been fully chilled. If you’re storing leftovers in the fridge, you can add the glaze before covering. If you’re freezing, I’d wait to add the glaze until the cheesecake is fully thawed and you’re ready to serve it. This way, the glaze stays fresh and doesn’t get soggy from storage.

Frequently Asked Questions

Final Thoughts

I really hope you give this pineapple cheesecake a try. It’s one of those recipes that just brings a smile to everyone’s face, mine included. The way the creamy, tangy cheesecake base perfectly balances the sweet, bright notes of pineapple is just pure magic. It’s surprisingly easy to make, and the fact that it doesn’t require a water bath is a huge win in my book. It’s a dessert that feels both special and incredibly comforting, perfect for any occasion, or frankly, no occasion at all!

If you love this recipe, you might also enjoy my other fruit-forward cheesecakes or my no-bake dessert recipes for those extra-hot days. There are so many ways to play with flavors and textures when it comes to sweet treats!

I’m so excited for you to experience this slice of sunshine. Please, please let me know in the comments below how yours turns out, or if you have any amazing variations! I love hearing from you all. Happy baking!

Pineapple Cheesecake

A creamy and decadent cheesecake with a tropical pineapple twist. Perfect for any occasion!

Prep : 10 Total : 25 minutes

Rate Pin Share Recipe Print Recipe

Ingredients

  

1x2x3x

Crust Ingredients

• 2.5 cups graham cracker crumbs
• 0.25 cup granulated sugar
• 0.625 cup unsalted butter, melted

Cheesecake Filling Ingredients

• 4 packages cream cheese, softened
• 1.5 cup granulated sugar
• 0.125 cup all-purpose flour
• 0.75 cup sour cream
• 1 teaspoon vanilla extract
• 0.25 cup heavy cream
• 3 large eggs
• 0.5 cup crushed pineapple, drained

Instructions

 

Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
• In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and mix until well combined. Press mixture evenly into the bottom of the prepared pan.
  2.5 cups graham cracker crumbs
• Bake the crust for 10 minutes. Remove from oven and let cool slightly.
• In a large bowl, beat cream cheese until smooth. Gradually add sugar and flour, beating until well combined.
  2.5 cups graham cracker crumbs
• Stir in sour cream, vanilla extract, and heavy cream until just combined.
  2.5 cups graham cracker crumbs
• Add eggs one at a time, beating well after each addition.
  2.5 cups graham cracker crumbs
• Gently fold in the crushed pineapple.
  2.5 cups graham cracker crumbs
• Pour the filling over the cooled crust.
• Bake for 50-60 minutes, or until the center is just set. The edges should be slightly puffed and the center should still jiggle slightly.
• Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. This helps prevent cracking.
• Remove from oven and cool completely on a wire rack. Then, cover and refrigerate for at least 4 hours, or preferably overnight.
• To serve, run a knife around the edge of the pan before releasing the springform.

Notes

For an extra tropical flavor, you can add a little pineapple zest to the filling.