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.
A few more cheesecake recipes
Mint Mocha Cheesecake
Snickers Cheesecake
Turtle Cheesecake
Blueberry Cheesecake Bars
Red Velvet Cheesecake Cake
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
Allie says
Making for Easter. No dessert is complete without pineapple.
Wanda says
This was my first cheesecake it was so delicious thank you
Kelsie says
I’m so glad you liked it!
Jacqui says
I made this recipe on New Years Day and it was scrumptious. The only substitution I made was using frozen fresh pineapple chunks and 3 Tbs of frozen fresh juice. It was unbelievably delicious! Thank you. Best cheesecake I ever made. Happy New Year 2021!
Kelsie says
Yay! I’m so glad it was a hit, Jacqui!
walter grochmal says
I made this cheesecake recipe exactly as described (my first one). It was delicious (actually too delicious for my waistline). To economize I crushed the graham crackers in an empty Cape Cod potato chip bag (large). This worked perfectly and the bag can still be reused again.
Kelsie says
That’s a great idea–those bags are so much more sturdy than plastic bags. I’ll have to remember the suggestion! Thanks, Walter!
walter grochmal says
Well thank you for the recipe! I am in the process of making my third cheesecake following your recipe. It’s a great desert for those cold Maine winter days.
Kelsie says
Oh I’m so glad it can bring you a little sunshine in your Maine winters!
Alexandra @ It's Not Complicated Recipes says
Cheesecake is my favourite sweet treat of all! I love the idea of pineapple! Delicious 🙂
Leanne says
I love pineapple desserts and a pineapple cheesecake is a great idea! It definitely gives off a ray of sunshine on this cool fall day!
John / Kitchen Riffs says
We still have plenty of hot days here! But it’s getting cooler. Slowly. Gradually. 🙂 Anyway, such a nice dish — thanks.
Ben|Havocinthekitchen says
What a beautiful bright cheesecake; it’s summer on a plate. I guess you’re going to have nice summer weather for a while in Phoenix (didn’t miss it yet?), but it will be a perfect dessert to brighten up the winter dark and cold days 🙂
Kelsie says
Thank you, Ben!
Laura says
With all the rain we’re getting here in the Pacific Northwest, I could really use a bite of summer right now! This cheesecake looks so happy to me! (Ok, all cheesecake does, but I imagine this one totally brings the sunshine!) thanks for the recipe, Kelsie!
Kelsie says
Thank you, Laura!
annie@ciaochowbambina says
I’m looking out my window at gray skies, and this post is serving as the perfect antidote! So sunny and delicious! Pinned!
Kelsie says
Thank you, Annie!
Bernadette says
I made this cheese cake for the first time and found it simple, fast and fun.
My husband loves pineapple desserts, my son’s favorite dessert is cheese cake so I am sure we will enjoy this scrumptious looking cheese cake.
sherry says
this sounds delicious kelsie. pineapples are grown here in queensland, so we have access to fresh ones when they are in season. but tinned is good too, when you need them out of season. cheers sherry
Kelsie says
Thank you, Sherry!
Katherine | Love In My Oven says
You are definitely not crazy to miss the heat, Kelsie! I’m missing it too!! I will just need a piece of this sunshiney cheesecake every day to make me feel better 🙂
Kelsie says
Thank you, Katherine!
Carlee says
I love sunshine, cheesecake and all things pineapple so this looks perfect!
Kelsie says
Thank you, Carlee!
Mary Ann | The Beach House Kitchen says
I’m always up for a dessert that tastes like sunshine Kelsie! Such a delicious way to hold onto summer! Pinned!
Kelsie says
Thanks, Mary Ann!
Ang says
Hi, I want to use a 7.5 inch springform pan. Would I need to adjust the ingredient?
Kelsie says
Hi Ang! That’s quite a bit smaller; I’d recommend cutting the recipe in half because I think otherwise it would spill over the edges of the pan. You’ll also need to adjust the baking time but I really can’t advise you as to how much because I haven’t actually made this cake in a 7.5-inch pan. I’m sorry I can’t be of more help!
Kim Lange says
Definitely reminds me of sunshine and tropics! I could eat this all year round! xo
Kelsie says
Thank you, Kim!
Kelly @ Kelly Lynn’s Sweets and Treats says
Totally love that this looks like sunshine!! The cheesecake queen has done it again!! This cheesecake sounds so delicious!
Kelsie says
Thanks, Kelly!
Milena says
Looks so so bright and inviting! I can easily take care of a few slices with my morning coffee and then another one for dessert in the evening:) Would love to try! Pinned.
Kelsie says
Thank you, Milena!
Dawn - Girl Heart Food says
You bet you can! Looks like sunshine and tastes like sunshine and just plain heavenly, I’m sure! Plus, who doesn’t love cheesecake? I really enjoy a piece with hot coffee…talk about a nice combo! Happy Monday, my friend!
Kelsie says
Thank you, Dawn!
Cheyanne @ No Spoon Necessary says
Cheesecake is one of my favorite desserts!! So I’m all in on this tropical cheesecake that tastes like sunshine!!! Don’t get me wrong, I do love fall weather, but summer flavors are my favorite, so trust and believe this cheesecake will be happening in my kitchen!!! YUM!
Kelsie says
One of my favorites too–in case you couldn’t tell :). Thank you, Chey!
David @ Spiced says
Now this sounds like one heck of an awesome cheesecake, Kelsie! We’re solidly into Autumn up here in New York, but I can still bring back summer with the flavors in this one. This is a super unique topping, and I know I could get behind this one. Pass me a fork, please!!
Kelsie says
Thank you, David!