Pineapple Cheesecake
This tropical delight brings together the smooth richness of cream cheese with the bright, tangy flavors of pineapple and lime, topped with a pineapple glaze and a graham cracker crust for the perfect dessert!
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 杻
Cheesecake:
4 packages 8 oz each full-fat cream cheese, at room temperature 燎
1 1/4 cup granulated sugar
1 tablespoon cornstarch
1 cup full-fat sour cream 林
1 tablespoon finely grated lime zest
1 teaspoon vanilla extract
1/8 teaspoon salt 蓼
4 large eggs, at room temperature 讀
Pineapple Topping:
1/4 cup granulated sugar
4 tablespoons cold water divided
1 lime, juiced and zested
20 oz can crushed pineapple, drained
1 tablespoon cornstarch
Whipped cream and lime zest for serving
Instructions:
1 Prepare the Crust:
Preheat the oven to 350F 175C.
Spray a 9-inch springform pan with cooking spray.
In a bowl, mix graham cracker crumbs, macadamia nuts if using, sugar, and melted butter.
Press the mixture into the bottom and 1 inch 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.
Add eggs, one at a time, mixing on low speed until just combined. Scrape the bowl and mix for 30 seconds more.
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 loosen the edges with a knife.
Let it cool to room temperature and refrigerate overnight.
3 Make the Pineapple Topping:
In a small saucepan, heat sugar and 2 tbsp of water until boiling. Stir occasionally.
Cook for 2 minutes, then remove from heat.
Stir in pineapple, lime juice, and zest.
In a small bowl, whisk the cornstarch with the remaining 2 tbsp of water. Stir 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 over the cheesecake.
Top with whipped cream and a sprinkle of lime zest.
Serve chilled and enjoy!
Notes:
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Chill Time: 10 hours
Total Time: 11 hours 50 minutes
Servings: 10 slices
Calories per slice: 350 kcal
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