Pineapple Cheesecake
A creamy pineapple cheesecake with a tangy pineapple flavor complemented by smooth cream cheese and whipped cream. Perfect for summer gatherings or special occasions, this dessert offers a delightful balance of sweetness and tartness, with a rich, velvety texture that appeals to everyone.
Ingredients
Instructions
- Grease a pan with butter and dust with graham crackers.
- Mix all ingredients together, including cream cheese, whipping cream, sour cream, vanilla, lemon juice, sugar, eggs, and drained crushed pineapple.
- Add eggs to the mixture and beat lightly again.
- Pour the mixture into the prepared pan.
- Bake at 300°F (150°C) for 57 minutes or until the surface is half set.
Tips & Substitutions
For a lighter cheesecake, consider using reduced-fat cream cheese or Greek yogurt instead of sour cream. To enhance the flavor, you can add a pinch of cinnamon or nutmeg. Make sure to drain the crushed pineapple well to avoid excess moisture, which can affect the texture. If you're short on time, pre-made graham cracker crusts can be used instead of making your own.
Serving Suggestions
Serve this delightful pineapple cheesecake chilled, topped with whipped cream or fresh pineapple slices for added freshness. It pairs beautifully with a light fruit salad, such as Sweetheart Salad, for a refreshing contrast. Consider serving it alongside coffee or tea for a perfect ending to a meal.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To serve, let it sit at room temperature for about 30 minutes before slicing, as this will soften the cheesecake slightly and enhance its creamy texture. Avoid freezing, as it may alter the texture of the cheesecake.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Cheesecake contains roughly 745 calories, with 10g protein, 57g carbohydrates, and 40g fat. It is an excellent source of vitamin A (52% of the Daily Value), vitamin C (31% of the Daily Value), and protein (20% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely chop it and drain any excess juice. This will help maintain the right consistency in the cheesecake and prevent it from becoming too watery.
What can I substitute for the eggs?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) for each egg. This will help bind the ingredients while keeping the cheesecake moist.
How can I tell when the cheesecake is done baking?
The cheesecake is done when the edges are set and the center is still slightly jiggly. It will continue to firm up as it cools. Avoid overbaking, as this can lead to a dry texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).