Why You’ll Love This Recipe

This Tropical Pineapple Cheesecake brings together a buttery, crisp biscuit-base with a creamy, pineapple-infused cheesecake filling — and a light whipped topping that gives it an exotic, summery vibe. It’s rich but refreshing, making it an excellent treat for gatherings or warm-weather indulgence. The balance between tangy pineapple and smooth cream cheese makes it satisfyingly tropical without being overly heavy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• For the base:
  1½ cups (about 150 g) graham cracker or plain biscuit crumbs
  ¼ cup (about 50 g) brown sugar
  6 tablespoons (about 85 g) melted unsalted butter
• For the cheesecake filling:
  900 g full-fat cream cheese, at room temperature
  1¼ cups (about 250 g) granulated sugar
  3 large eggs + 1 egg yolk, at room temperature
  2 tablespoons (about 20 g) cornstarch
  ⅔ cup (about 160 g) sour cream, at room temperature
  ½ cup (about 120 ml) heavy cream, at room temperature
  2 teaspoons vanilla extract
  8 oz (about 225 g) canned crushed pineapple, drained thoroughly
  1 cup (about 225 g) pineapple chunks (drained)
• For the pineapple-whipped cream topping:
  1 cup (about 240 ml) heavy cream, cold
  4 tablespoons (about 50 g) powdered sugar
  1–2 tablespoons pineapple juice (or a dash of pineapple flavoring / extract)

Directions

1. Preheat your oven to 350 °F (≈ 175 °C). Line the bottom of a 9-inch (≈ 23 cm) springform pan with parchment paper.
2. Make the base: Combine the biscuit crumbs, brown sugar, and melted butter in a bowl. Press this mixture firmly into the bottom (and optionally 1 cm up the sides) of the prepared pan. Bake for about 10–12 minutes. Remove from oven and let cool while you prepare the filling.
3. Reduce the oven temperature to 325 °F (≈ 165 °C). Meanwhile, in a large mixing bowl, beat the room-temperature cream cheese until smooth. Add the sugar and beat until fully incorporated.
4. Add the vanilla extract, then the eggs + extra yolk one at a time, beating after each until just combined. Scrape down the bowl’s sides as needed to ensure smooth mixing.
5. In a separate bowl, whisk together the cornstarch, sour cream, heavy cream, drained crushed pineapple, and pineapple chunks until evenly mixed. Add this mixture to the cream cheese batter and gently fold until everything is just combined. Do not overmix.
6. Pour the cheesecake filling over the cooled base, smoothing the top evenly. Prepare a water bath by placing the springform pan into a larger roasting pan, then pouring boiling water around (not into) the cheesecake — water should come roughly halfway up the side of the cheesecake pan.
7. Bake for about 1 hour and 15 minutes. At the end, the center should be slightly jiggly (like soft gelatin). Turn off the oven and crack the door open. Let the cheesecake sit inside for 1 hour.
8. After the hour, remove the cheesecake and cool at room temperature for 30 minutes. Then refrigerate for at least 4 hours (ideally overnight) to allow the texture to firm up.
9. Make the pineapple-whipped cream topping by whipping the cold heavy cream with powdered sugar (and pineapple juice or flavoring) until stiff peaks form. Spread this over the chilled cheesecake just before serving.

Servings and timing

• Yield: 12 servings
• Prep time: about 30–40 minutes (plus active mixing / baking prep)
• Bake time: 1 hour 15 minutes
• Cooling + chilling time: ~5 hours (1 h cooling + at least 4 h chilling; overnight preferred)
• Total time (from start to serving): ≈ 6 hours 30 minutes

Variations

• Swap the base: Instead of graham crumbs, use digestive biscuits, plain Maria biscuits, or even a coconut-cookie crust for an extra tropical twist.
• Fruit mix-ins: You can replace part (or all) of the pineapple with mango, passion fruit, or a combination — or add a few sliced strawberries on top for a mixed-fruit cheesecake.
• Coconut pineapple cheesecake: Add ¼ to ⅓ cup shredded coconut into the filling or sprinkle on top for added texture and a more tropical feel.
• No-bake version: If you prefer a lighter dessert (or don’t want to bake), you can omit the eggs and cornstarch and instead use gelatin or a whipped-cream stabilization method — though the texture will be softer and more mousse-like.
• Topping alternatives: Instead of whipped cream, try a thin layer of pineapple curd, caramel glaze, toasted coconut flakes, or even a drizzle of passion-fruit syrup for contrast.

Storage/Reheating

• Store your cheesecake covered in the refrigerator — it will keep well for up to 5 days.
• For longer storage, you can freeze individual slices or the whole cheesecake (tightly wrapped in plastic wrap + aluminum foil or stored in an airtight container) for up to 2–3 months. To serve, thaw in the refrigerator overnight.
• Avoid reheating — cheesecake is best served cold or at room temperature.

FAQs

Can I use fresh pineapple instead of canned pineapple?

Yes — but it’s important to cook or drain the fresh pineapple well to remove excess moisture, otherwise the cheesecake can become watery.

Can I use low-fat or light cream cheese instead of full-fat cream cheese?

You can, but the texture will likely be less creamy and more dense or crumbly. Full-fat gives the cheesecake its classic smooth, rich consistency.

Do I need the water bath (bain-marie) when baking this cheesecake?

While some cheesecake recipes skip it, the water bath helps bake the cheesecake gently and reduces the risk of cracks. It’s especially useful for a creamy, custard-like filling such as this pineapple version.

What if I don’t have a springform pan — can I use a regular cake pan?

You could, but removing the cheesecake cleanly will be more difficult. A springform pan (or a loose-bottom tart pan) is strongly recommended for ease of serving and presentation.

Can I make this cheesecake ahead of time?

Yes. Because it needs chilling time anyway, making it a day ahead works well — in fact, it often tastes better after a full overnight chill, as flavors meld and the filling sets firmly.

Will the crust stay crisp after refrigeration?

The biscuit crust may soften slightly over time due to moisture from the filling. If you prefer a crisp crust, you can under-bake it a little more initially, or consider adding a thin chocolate or melted butter barrier layer before adding the filling.

Can I omit the whipped cream topping?

Absolutely. The cheesecake will still be delicious on its own. The whipped-cream topping adds extra creaminess and a light, airy finish, but isn’t essential.

Can I make this a no-bake cheesecake?

Yes — by omitting the eggs and cornstarch, using gelatin (or agar-agar) or a whipped-cream stabilization method, you can adapt this into a no-bake version. The result will be softer and more mousse-like, but still flavorful.

How should I slice the cheesecake to get clean pieces?

Use a sharp knife, and clean it under warm water between cuts to avoid dragging or cracking the cheesecake. Chill the cheesecake well before slicing for best results.

Can I freeze cheesecake slices and serve them later?

Yes — wrap each slice individually in plastic wrap (and optionally foil), and freeze. To serve, thaw in the refrigerator overnight. This works well for storing leftovers or preparing ahead for events.

Conclusion

This Tropical Pineapple Cheesecake is a delightful fusion of creamy cheesecake and vibrant tropical flavors. With a buttery biscuit base, rich pineapple-infused filling, and a light whipped cream topping, it’s the kind of dessert that suits both special occasions and everyday indulgence. Whether you serve it at a gathering or enjoy a quiet slice on your own, its balance of creamy, tangy, and tropical notes makes it sure to please.

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