Pineapple cheesecake is a delicious and easy dessert (no water bath!) that tastes like summer!
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Can I interest you in a dessert that tastes like sunshine? PINEAPPLE CHEESECAKE! It’s summer and sun and tropical beaches all in one bite!
It’s relatively simple to make—no water bath required—and makes an excellent treat on those days when fall weather is getting you down. (Am I crazy to miss the heat once summer is over in Phoenix?)
Don’t answer that.
Why you’ll love this pineapple cheesecake:
- It’s simple to make
- No water bath necessary!
- The topping is made with canned pineapple so you don’t need to search out good fresh stuff
How to make graham cracker crust
- Combine graham cracker crumbs, sugar, and melted butter in a bowl
- Stir until the crumbs are evenly moistened
- Press that into the bottom and partway up the sides of a 9-inch springform pan
You’ll bake that for a few minutes, then let it cool while you work on the filling.
I always crush graham crackers in a food processor but if you don’t have one you can either buy a box of graham crumbs or just put full graham cracker sheets in zip-top bags and crush them with a rolling pin.
Baker’s tip: If you go the crush-with-a-rolling-pin route, I highly recommend crushing the crackers in small batches and doubling (or tripling) up on the bags so they don’t tear and make a mess all over your kitchen.
How to make pineapple cheesecake filling
- Beat cream cheese and granulated sugar together until smooth
- Add sour cream, lemon zest, vanilla, and salt
- Beat to combine
- Beat in eggs one at a time
- Scrape into your springform pan
- Bake for about an hour, until the cheesecake barely jiggles in the center and is golden at the edges, like in the last picture above
Cool the cheesecake to room temperature, then refrigerate overnight.
How to make pineapple topping
- Bring sugar and water to a boil in a small saucepan
- Remove from the heat and stir in pineapple and salt
- Add cornstarch and water and stir to combine
- Return to the stove and cook for several minutes until thickened; the topping should look like the last picture above when it’s done cooking
Cool the pineapple topping to room temp, then spread it over your chilled cheesecake. At that point you can either serve it or return it to the fridge. (I prefer this cheesecake when the topping is fully chilled but that’s up to you.)
How to store pineapple cheesecake
Keep uneaten cheesecake in the fridge (covered!) for up to 3 days.
Cheesecake also freezes well. You can freeze your pineapple cheesecake for up to 3 months (tightly wrapped).
I always slice my cheesecakes, set the slices on a baking sheet, and freeze for about half an hour. Then I wrap each slice individually and freeze them that way.
But you can also freeze the cheesecake whole. Defrost it overnight in the fridge before eating.
Did you make this pineapple cheesecake? That’s great! Let me know what you think with a comment and a rating below. And post a pic on Insta–tag @theitsybitsykitchen so I can see your gorgeous creations!
Pineapple cheesecake is a delicious dessert that's pretty easy to make--it's a super creamy cheesecake that doesn't even require a water bath!
- 1 1/4 cups graham cracker crumbs from about 8 graham cracker sheets
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
- 3 (8-ouncpackages full-fat cream cheese at room temperature
- 1 cup granulated sugar
- 1 cup full-fat sour cream
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 large eggs
- 1/4 cup granulated sugar
- 4 tablespoons cold water divided
- 1 (20-ounccan crushed pineapple drained
- 1/8 teaspoon salt
- 1 tablespoon cornstarch
- Whipped cream for serving (optional)
- Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and set pan aside.
- Combine the graham cracker crumbs, sugar, and butter in a mixing bowl and stir until the crumbs are evenly moistened. Press the mixture into the bottom and 1 inch up the sides of the prepared pan.
- Set pan on a large baking sheet and bake the crust for 7 to 10 minutes, until set. Remove from the oven and cool on a wire rack while you make the cheesecake.
- Combine the cream cheese and sugar in a large mixing bowl and beat with an electric mixer until smooth.
- Beat in the sour cream, lemon zest, vanilla, and salt to combine. Add the eggs 1 at a time and beat on low speed until just combined. Scrape down the sides and bottom of the bowl and beat about 30 seconds more.
- Pour into the crust and bake for 55 to 65 minutes, until the center barely jiggles when you tap the pan.
- Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen the cake. Cool to room temperature, then cover loosely with plastic wrap and refrigerate overnight.
- Combine the sugar and 2 tablespoons of water in a small saucepan. Bring to a boil over medium heat, stirring occasionally.
- Cook for 2 minutes, stirring often, then remove from the heat and stir in the pineapple and salt.
- Stir the cornstarch and remaining water together in a small bowl, then stir into the pineapple mixture.
- Set the pan over medium heat and cook, stirring constantly, for 3 to 6 minutes more (or until thickened).
- Remove from the heat and cool to room temperature. Spread over the cheesecake. Top with whipped cream (if desireand serve.
- I always crush graham crackers in a food processor but if you don’t have one you can either buy a box of graham crumbs or just put full graham cracker sheets in zip-top bags and crush them with a rolling pin.
- If you go the crush-with-a-rolling-pin route, I highly recommend crushing the crackers in small batches and doubling (or tripling) up on the bags so they don’t tear and make a mess all over your kitchen.
- Uneaten cheesecake can be stored, covered, in the fridge for up to 3 days or in the freezer, tightly wrapped, for up to 3 months.
Adapted from Church Supper Desserts