This Pineapple Cheesecake is a tropical treat that perfectly combines creamy richness with zesty pineapple and lime flavors. Finished with a luscious pineapple glaze and a crunchy graham cracker crust, it’s the ultimate dessert for any occasion!
Ingredients:
Crust:
– 1 cup graham cracker crumbs (about 8 graham cracker sheets)
– 1/4 cup finely processed macadamia nuts (optional)
– 3 tablespoons granulated sugar
– 6 tablespoons unsalted butter, melted
Cheesecake:
– 4 packages (8 oz each) full-fat cream cheese, at room temperature
– 1 1/4 cups granulated sugar
– 1 tablespoon cornstarch
– 1 cup full-fat sour cream
– 1 tablespoon finely grated lime zest
– 1 teaspoon vanilla extract
– 1/8 teaspoon salt
– 4 large eggs, at room temperature
Pineapple Topping:
– 1/4 cup granulated sugar
– 4 tablespoons cold water, divided
– Juice and zest of 1 lime
– 20 oz can crushed pineapple, drained
– 1 tablespoon cornstarch
For Serving:
– Whipped cream
– Lime zest
Directions:
1. Prepare the Crust:
– Preheat your oven to 350°F (175°C).
– Spray a 9-inch springform pan with cooking spray.
– In a mixing bowl, combine graham cracker crumbs, macadamia nuts (if using), sugar, and melted butter.
– Press this mixture into the bottom and up the sides of the pan.
– Bake for 10 minutes, then remove and let it cool on a wire rack.
2. Prepare the Cheesecake Filling:
– In a mixer, beat together the cream cheese and sugar until smooth.
– Add sour cream, lime zest, vanilla, and salt, mixing until well combined.
– Add the eggs one at a time, mixing on low speed until just incorporated. Scrape down the sides of the bowl and mix for another 30 seconds.
– Pour the cheesecake mixture into the cooled crust.
– Bake for 55-65 minutes, until the center barely jiggles when tapped.
– Cool on a wire rack for 10-15 minutes, then run a knife around the edges to loosen. Let it cool to room temperature, then refrigerate overnight.
3. Make the Pineapple Topping:
– In a small saucepan, combine sugar and 2 tablespoons of water. Heat until boiling, stirring occasionally.
– Cook for 2 minutes, then remove from heat.
– Stir in the crushed pineapple, lime juice, and zest.
– In a small bowl, whisk the cornstarch with the remaining 2 tablespoons of water. Stir this into the pineapple mixture.
– Cook over medium heat, stirring constantly, until thickened (about 6 minutes).
– Remove from heat and let it cool to room temperature.
4. Assemble:
– Spread the cooled pineapple topping evenly over the cheesecake.
– Top with whipped cream and a sprinkle of lime zest.
– Serve chilled and enjoy this tropical delight!
Your delicious Pineapple Cheesecake is ready to impress! Enjoy every bite!
