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slice of pineapple cheesecake on a plate with the rest of the cake behind it

Pineapple Cheesecake

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!

Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 55 minutes
Chilling time 8 hours
Total Time 1 hour 30 minutes
Servings 10
Author Kelsie

Ingredients

Crust

  • 1 1/4 cups graham cracker crumbs from about 8 graham cracker sheets
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter melted

Cheesecake

  • 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

Topping

  • 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)

Instructions

Crust

  1. Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and set pan aside.
  2. 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.
  3. 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.

Cheesecake

  1. Combine the cream cheese and sugar in a large mixing bowl and beat with an electric mixer until smooth.
  2. 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.
  3. Pour into the crust and bake for 55 to 65 minutes, until the center barely jiggles when you tap the pan.
  4. 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.

Topping

  1. Combine the sugar and 2 tablespoons of water in a small saucepan. Bring to a boil over medium heat, stirring occasionally.
  2. Cook for 2 minutes, stirring often, then remove from the heat and stir in the pineapple and salt.
  3. Stir the cornstarch and remaining water together in a small bowl, then stir into the pineapple mixture.
  4. Set the pan over medium heat and cook, stirring constantly, for 3 to 6 minutes more (or until thickened).
  5. Remove from the heat and cool to room temperature. Spread over the cheesecake. Top with whipped cream (if desireand serve.

Recipe Notes

  • 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.