Juicy pineapple adds some sweet-and-tangy tropical flavor to this rich, creamy pineapple cheesecake recipe. It’s sure to be a show-stopper!
Unless you’re making a no-bake cheesecake (or no-bake pineapple cheesecake), there’s really no way around the fact that homemade cheesecake takes a bit of time and work. Lucky for us, this pineapple cheesecake is worth every single minute of effort.
Why You’ll Love This Pineapple Cheesecake
- Rich without being too much. Cheesecake can be heavy and over-the-top, but the addition of pineapple cuts through the richness and adds a refreshing note to each bite.
- Perfect for summertime. This pineapple cheesecake is light, fruity, and tropical, making it an ideal dessert for warm summer days when you want something indulgent without feeling weighed down.
- Impressive presentation. Even without any fancy piping skills, this cheesecake looks like it came from a restaurant. Plus, the pineapple topping will hide any cracks—no one will know if it’s not perfect!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Crust:
- Graham cracker crumbs – If you’re making your own crumbs, you’ll need about 12 sheets of graham crackers. For best results, weigh your crumbs so you’re sure to get the right ratio of crumbs to butter.
- Granulated sugar
- Unsalted butter – Melt the butter in the microwave or on the stovetop. If you use the microwave, I like to loosely cover the bowl to prevent spatters.
Filling:
- Cream cheese – Use full-fat blocks of cream cheese, not plastic tubs.
- Granulated sugar
- Cornstarch
- Eggs – Let these come to room temperature and they’ll mix more smoothly into the filling.
- Sour cream – I also recommend using full-fat here for the richest results. (We’re making cheesecake after all—if ever there’s a time to go all in, this is it!)
- Pineapple juice – Reserved from the crushed pineapple.
- Vanilla extract – I like to use my homemade vanilla extract.
Topping:
- Crushed pineapple – Measure the liquid for the filling, then drain off the rest.
- Granulated sugar
- Cornstarch
- Water
- Lemon juice – I recommend using fresh lemon juice, not bottled. Learn more: How to Zest and Juice Lemons
How to Make Pineapple Cheesecake
- Make the crust. Combine all of the ingredients, then press the mixture into a springform pan. Bake for 15 minutes at 350ºF.
- Make the filling. Use an electric mixer to beat the cream cheese with the sugar and cornstarch, then beat in the eggs one at a time, followed by the remaining filling ingredients.
- Bake. Pour the filling into the crust, then bake for 15 minutes. Reduce the temperature to 200ºF and continue baking until the center is set, about 2 hours and 10 minutes.
- Cool and chill. Run a knife around the edges of the cheesecake. Put it back in the oven, but with the oven off this time. Let it sit in the oven for 2 hours, then refrigerate overnight.
- Make the topping. Combine the water and cornstarch to make a slurry. Heat the pineapple and sugar in a saucepan until the sugar dissolves, then stir in the slurry. Bring to a boil, then simmer until the mixture thickens. Stir in the lemon juice.
- Finish. Once the pineapple topping cools, spread it over the cheesecake.
Tips for Success
- Use a high-quality pan. A good quality springform pan is just as important as quality ingredients. Make sure your pan is well-made, nonstick, and has a tight seal to prevent any leaks during baking.
- Place the pan on a rimmed baking sheet. Even with a good pan, I still place the pan on a rimmed baking sheet to catch any spills or leaks. This is a tall, heavy cheesecake and sometimes even the best pans will leak under that weight.
- Be patient during the cooling process. It’s tempting to rush the cooling and chilling process, but allowing the cheesecake to cool gradually in the turned-off oven helps prevent the top from cracking. Overnight refrigeration further sets the cake.
- Cut smooth slices. For clean slices, dip your knife into hot water and wipe it between cuts. This helps cut through the cheesecake smoothly for perfect presentation.
Variations and Serving Suggestions
- Add coconut. A classic pairing with pineapple! Toast coconut flakes and scatter them over the top of the cheesecake before serving. This adds even more tropical flavor.
- Give it some crunch. Keep with the island theme by adding toasted macadamia nuts as garnish.
- Serve with whipped cream. For an extra decadent treat, top slices of cheesecake with homemade whipped cream.
- Drizzle with caramel sauce. Spoon caramel sauce over each slice before serving.
How to Store
Pineapple cheesecake will keep in the refrigerator for up to 5 days. Cover it with plastic wrap or transfer smaller portions to an airtight container.
Can I Freeze This Recipe?
You can freeze this pineapple cheesecake for up to 2 months. Wrap the entire springform pan, or individual slices if you prefer, tightly in plastic wrap. Then I like to add a layer of foil for extra protection. When you’re ready to enjoy, thaw the cheesecake in the refrigerator overnight.
More Recipes With Pineapple
- Pineapple Cream Cheese Cookies
- Pineapple Blueberry Muffins
- Blueberry Pineapple Dump Cake
- Pineapple Crumb Cake
- Pineapple Zucchini Bread
Get the Recipe:
Pineapple Cheesecake
Yield
10 to 12 servings
Prep Time
25 minutes
Cook Time
2 hours 30 minutes
Additional Time
10 hours
Total Time
12 hours 55 minutes
Juicy pineapple adds some sweet-and-tangy tropical flavor to this rich, creamy pineapple cheesecake recipe. It’s sure to be a show-stopper!
Ingredients
For the crust:
- 1 & 3/4 cups (185g) graham cracker crumbs (about 12 sheets)
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
For the filling:
- 32 ounces (907g) cream cheese, at room temperature
- 1 cup (200g) granulated sugar
- 3 tablespoons cornstarch
- 4 large eggs
- 1/2 cup (113g) sour cream
- 1/4 cup (59ml) pineapple juice (from the pineapple below)
- 2 teaspoons vanilla extract
For the topping:
- 1 (20-ounce/567g) can crushed pineapple, drained (use juice above)
- 1/2 cup (100g) granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup (59ml) water
- 1 teaspoon lemon juice
Instructions
To make the crust:
- Preheat the oven to 350°F.
- Combine the cookie crumbs, sugar, and melted butter until thoroughly combined. Press into the bottom and partially up the sides of a 9-inch springform pan. Place the pan on a rimmed baking sheet to catch any potential spills or leaks.
- Bake 15 minutes. Set aside to cool.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese, sugar, and cornstarch until thoroughly combined and smooth. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, pineapple juice, and vanilla extract.
- Pour into the pan, and smooth the top.
- Bake 15 minutes.
- Reduce the oven temperature to 200°F. Bake for 2 hours to 2 hours 10 minutes, or until the center is set and no longer looks wet.
- Remove the cheesecake from the oven, and run a thin knife around the edges. Return it to the oven, turn off the oven, and leave for 2 hours.
- Refrigerate overnight.
To make the topping:
- In a small bowl, mix the cornstarch and water until smooth.
- In a small saucepan, combine the drained crushed pineapple and sugar over medium heat. Stir occasionally until the sugar has dissolved.
- Add the cornstarch mixture to the saucepan with the pineapple mixture, stirring constantly.
- Bring the mixture to a boil, then reduce the heat to low. Simmer for about 2-3 minutes, or until the mixture has thickened.
- Remove the saucepan from the heat and stir in the lemon juice.
- Allow the pineapple topping to cool completely before spreading it over your cheesecake.
Notes
Pineapple cheesecake will keep in the refrigerator for up to 5 days. Cover it with plastic wrap or transfer smaller portions to an airtight container.
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