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Tropical Pineapple Cheesecake

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A rich and creamy Tropical Pineapple Cheesecake with a buttery biscuit crust, pineapple-infused cheesecake filling, and a refreshing pineapple whipped cream topping — perfect for warm weather or festive gatherings.

  • Author: Sophia
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 6 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Tropical
  • Diet: Vegetarian

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper.
  2. In a bowl, mix graham cracker crumbs, brown sugar, and melted butter. Press firmly into the pan base and optionally up the sides. Bake for 10–12 minutes. Cool.
  3. Reduce oven to 325°F (165°C). Beat cream cheese until smooth. Add sugar and beat until combined.
  4. Mix in vanilla, then eggs and yolk one at a time, beating after each addition until just combined.
  5. In a separate bowl, whisk cornstarch, sour cream, heavy cream, crushed pineapple, and pineapple chunks. Fold into cream cheese mixture gently.
  6. Pour filling over the crust. Place the springform pan into a larger roasting pan and fill with hot water halfway up the side (bain-marie).
  7. Bake for 1 hour 15 minutes. The center should jiggle slightly. Turn off the oven, crack the door, and let it sit for 1 hour.
  8. Cool the cheesecake at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
  9. To make the topping, whip cold heavy cream with powdered sugar and pineapple juice or extract until stiff peaks form.
  10. Spread the whipped topping over the chilled cheesecake before serving.

Notes

  • Use fresh pineapple only if well-drained or cooked to avoid a watery texture.
  • Full-fat cream cheese provides the best texture.
  • A water bath helps avoid cracks and ensures even baking.
  • Can be made a day ahead for better flavor and texture.
  • Store covered in the fridge for up to 5 days or freeze slices for 2–3 months.

Nutrition

Find it online: https://savorymomskitchen.com/tropical-pineapple-cheesecake/