Pineapple Heaven Cheesecake (Print version)

A chilled pineapple cheesecake with a buttery graham crust, fluffy cream cheese filling, and juicy pineapple topping.

# Ingredients:

For the crust

01 - 2 cups (225 g) graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 1/2 cup (113 g) unsalted butter, melted
04 - 1/4 teaspoon fine salt

For the pineapple filling

05 - 1 envelope (2 1/4 teaspoons) unflavored gelatin
06 - 1/4 cup (60 ml) cold water
07 - 1 cup (240 ml) pineapple juice
08 - 1/4 cup (30 g) powdered sugar
09 - 2 tablespoons cornstarch
10 - 16 oz (450 g) full-fat cream cheese, softened
11 - 3/4 cup (150 g) granulated sugar
12 - 1 teaspoon vanilla extract
13 - 2 cups (480 ml) heavy cream, cold
14 - 1 cup (165 g) crushed pineapple, very well drained

For topping

15 - 1 cup (165 g) pineapple chunks, patted dry
16 - 1/3 cup (25 g) toasted coconut flakes, optional
17 - Maraschino cherries, optional

# Instructions:

01 - Heat the oven to 350°F (175°C). Mix graham crumbs, sugar, melted butter, and salt. Press firmly into the bottom of a 9-inch springform pan and bake for 8-10 minutes until fragrant. Cool completely.
02 - Sprinkle gelatin over the cold water in a small bowl. Let it stand for 5 minutes while you start the pineapple sauce.
03 - Whisk pineapple juice, powdered sugar, and cornstarch in a small saucepan. Cook over medium heat, whisking constantly, until thick and glossy, 3-4 minutes. Remove from heat and whisk in the bloomed gelatin until dissolved. Cool to room temperature.
04 - Beat softened cream cheese, granulated sugar, and vanilla until smooth and creamy, scraping the bowl as needed.
05 - Whip the heavy cream to stiff peaks. Fold it into the cream cheese mixture in two additions, then fold in the cooled pineapple sauce and drained crushed pineapple.
06 - Spread the filling over the cooled crust and smooth the top. Cover and refrigerate for at least 6 hours, or overnight for the firmest texture.
07 - Top with pineapple chunks, toasted coconut, and cherries if using. Slice with a warm, wiped knife and serve chilled.

# Good to know:

01 - Best chilled overnight before slicing.
02 - Drain pineapple very well to prevent a loose filling.
03 - The crust can be baked up to 1 day ahead.

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