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Pineapple Heaven Cheesecake

Pineapple Heaven Cheesecake brings together the perfect blend of tropical flavors and creamy cheesecake. This indulgent dessert starts with a graham cracker crust, followed by a smooth cream cheese filling that’s lightened with whipped heavy cream. The real star of the dish is the pineapple filling, which combines pineapple juice, sugar, and cornstarch, then thickens into a velvety sauce. A touch of gelatin ensures the perfect set, making each slice of cheesecake a delightful combination of creaminess and tropical sweetness. Topped with juicy pineapple chunks, this no-bake cheesecake is perfect for summer gatherings or as a refreshing dessert after a hearty meal.

Featured in Sweet treats for any occasion.

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Updated on Sat, 04 Jan 2025 12:03:18 GMT
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Pineapple Heaven Cheesecake | myhomemaderecipe.com
Pineapple Heaven Cheesecake is a tropical twist on the classic cheesecake, bringing a refreshing combination of creamy texture and fruity sweetness. This no-bake cheesecake is made with a graham cracker crust and a light cream cheese filling, topped with juicy pineapple chunks, making it the perfect dessert for any occasion.

Ingredients

  • Graham Cracker Crumbs: 2 cups of graham cracker crumbs form the buttery base of this cheesecake, providing a crunchy contrast to the smooth filling.
  • Unsalted Butter: 1/2 cup of melted butter binds the graham cracker crumbs together, creating a firm crust.
  • Cream Cheese: 2 cups of softened cream cheese add a rich and tangy base to the cheesecake filling.
  • Granulated Sugar: 1 cup of sugar sweetens the cream cheese mixture, balancing the tanginess of the cream cheese.
  • Heavy Cream: 2 cups of heavy cream are whipped to create a light and fluffy texture in the cheesecake filling.
  • Pineapple Chunks: 2 cups of fresh or canned pineapple chunks are used as a refreshing topping, adding a tropical flavor to every bite.
  • Pineapple Juice: 1 cup of pineapple juice is used to make a thick, sweet sauce that is folded into the cheesecake filling.
  • Powdered Sugar: 1/4 cup of powdered sugar is used to sweeten the pineapple sauce, complementing the natural sweetness of the fruit.
  • Cornstarch: 2 tablespoons of cornstarch help thicken the pineapple sauce, ensuring the perfect texture for the cheesecake.
  • Vanilla Extract: 1 teaspoon of vanilla extract adds warmth and enhances the flavor of the cream cheese mixture.
  • Gelatin: 1 packet of gelatin is dissolved into the pineapple sauce to ensure the cheesecake sets properly.

Instructions

Step 1:
Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated, then press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
Step 2:
Bake the crust for 8-10 minutes, or until it is lightly golden and firm. Remove from the oven and allow it to cool completely before adding the filling.
Step 3:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, ensuring there are no lumps. Set aside.
Step 4:
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, creating a light and airy texture for the cheesecake filling.
Step 5:
In a saucepan, combine the pineapple juice, powdered sugar, and cornstarch. Cook the mixture over medium heat, stirring constantly, until it thickens into a smooth sauce. Remove from heat and allow it to cool.
Step 6:
Dissolve the packet of gelatin in 1/4 cup of cold water, letting it bloom for a few minutes. Once bloomed, stir the gelatin into the cooled pineapple sauce until fully incorporated.
Step 7:
Fold the pineapple sauce into the cream cheese mixture, ensuring everything is well combined. Pour the filling over the cooled graham cracker crust, using a spatula to smooth the top.
Step 8:
Refrigerate the cheesecake for at least 4 hours or until fully set. Before serving, garnish the cheesecake with pineapple chunks on top for a fresh, tropical presentation.

Serving and Storage Tips

  • Serve Pineapple Heaven Cheesecake chilled for the best texture and flavor. The creamy filling pairs perfectly with the fresh pineapple topping, creating a refreshing dessert.
  • If you’re making the cheesecake ahead of time, store it in the refrigerator for up to 3 days. Cover it tightly with plastic wrap to keep it fresh and prevent the cheesecake from absorbing other flavors in the fridge.
  • For a more elegant presentation, top the cheesecake with a sprig of mint or a sprinkle of toasted coconut for added texture and flavor.
  • This cheesecake can also be frozen. Wrap it tightly in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving.

Helpful Notes

  • To ensure a smooth and creamy cheesecake, make sure the cream cheese is softened to room temperature before mixing. This helps prevent lumps in the filling.
  • If you prefer a sweeter pineapple topping, you can add more powdered sugar to the pineapple sauce according to your taste.
  • For a no-bake version, skip baking the graham cracker crust and simply press it into the pan. The crust will still hold together well after refrigeration.

Tips from well-known chefs

  • Chef Ina Garten recommends using high-quality vanilla extract for the best flavor in your cheesecake filling. The subtle vanilla notes enhance the cream cheese and pineapple combination.
  • Chef Gordon Ramsay advises letting the cheesecake chill overnight to allow the flavors to develop and the texture to set properly.
  • Chef Nigella Lawson suggests adding a pinch of salt to the graham cracker crust to enhance the buttery flavor and balance the sweetness of the filling.

Pineapple Heaven Cheesecake

Pineapple Heaven Cheesecake is a tropical, creamy dessert topped with pineapple chunks, combining light, whipped cream cheese with sweet pineapple for a refreshing treat.

Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes
By: Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 9 Servings (1 9-inch cheesecake)

Dietary: Vegetarian

Ingredients

01 2 cups graham cracker crumbs.
02 1/2 cup unsalted butter, melted.
03 2 cups cream cheese, softened.
04 1 cup granulated sugar.
05 2 cups heavy cream.
06 2 cups pineapple chunks.
07 1 cup pineapple juice.
08 1/4 cup powdered sugar.
09 2 tablespoons cornstarch.
10 1 teaspoon vanilla extract.
11 1 packet gelatin.

Instructions

Step 01

Preheat the oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

Step 02

In a large bowl, beat the softened cream cheese and granulated sugar until smooth.

Step 03

In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.

Step 04

In a saucepan, combine the pineapple juice, powdered sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.

Step 05

Dissolve the gelatin in 1/4 cup of cold water, then add it to the cooled pineapple mixture. Stir well.

Step 06

Fold the pineapple mixture into the cream cheese mixture, then pour it over the graham cracker crust in the springform pan. Smooth the top with a spatula.

Step 07

Refrigerate the cheesecake for at least 4 hours, or until set.

Step 08

Before serving, top the cheesecake with pineapple chunks for garnish.

Notes

  1. Make sure the pineapple mixture cools completely before adding it to the cream cheese mixture to ensure a smooth texture.
  2. The whipped cream adds lightness to the cheesecake, creating a creamy yet fluffy texture.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 30 g
  • Total Carbohydrate: 40 g
  • Protein: 6 g