Tropical Pineapple Cheesecake Recipe

Brighten up your dessert table with this delightful Tropical Pineapple Cheesecake! This dessert combines the creamy richness of classic cheesecake with the sweetness of pineapple and maraschino cherries for a tropical twist. Perfect for parties, special occasions, or simply treating yourself, this cheesecake is as beautiful as it is delicious.

Why You’ll Love This Recipe

• Combines the tropical flavors of pineapple and cherries with rich, creamy cheesecake.
• A stunning centerpiece for your dessert table.
• Perfectly balanced sweetness with a hint of tanginess.
• Ideal for make-ahead desserts as it requires chilling time.
• Easy to customize with your favorite tropical fruits.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• 1 1/4 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 46 g (about 1/4 cup) brown sugar

For the Cheesecake:

• 16 oz cream cheese, softened
• 182 g (about 3/4 cup) granulated sugar
• 80 g (about 1/3 cup) sour cream
• 2 large eggs
• 1 tablespoon heavy cream
• 1 tablespoon vanilla extract
• 2 tablespoons cornstarch

For the Topping:

• 4 slices canned pineapple, drained
• 25 maraschino cherries

Directions

Prepare the Crust:

1. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the Crust: In a bowl, mix the graham cracker crumbs, melted butter, and brown sugar until well combined. Press the mixture firmly into the bottom of the prepared pan.
3. Bake: Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Make the Cheesecake Filling:

1. Cream the Cheese: In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
2. Add the Wet Ingredients: Mix in the sour cream, heavy cream, and vanilla extract until combined.
3. Incorporate the Eggs: Add the eggs one at a time, mixing on low speed until just combined.
4. Stabilize with Cornstarch: Gently fold in the cornstarch to ensure a smooth and stable filling.

Assemble and Bake:

1. Pour the Filling: Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
2. Bake: Place the springform pan in the oven and bake for 50–55 minutes, or until the edges are set but the center still jiggles slightly.
3. Cool: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually. Then transfer to the refrigerator and chill for at least 4 hours, or overnight.

Add the Topping:

1. Arrange the Pineapple and Cherries: Once the cheesecake is fully chilled, arrange the pineapple slices on top, evenly spaced. Place a maraschino cherry in the center of each pineapple slice and additional cherries around the edges for decoration.

Servings and Timing

• Servings: 8
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Chill Time: 4–5 hours
• Total Time: 6 hours 30 minutes

Variations

• Coconut Twist: Add shredded coconut to the crust or sprinkle toasted coconut on top for extra tropical vibes.
• Fresh Pineapple: Replace canned pineapple with fresh slices for a more natural flavor.
• Gluten-Free: Use gluten-free graham cracker crumbs for a gluten-free version.
• Berry Bliss: Swap maraschino cherries for fresh berries like raspberries or strawberries.
• Chocolate Layer: Drizzle melted chocolate over the cheesecake for a decadent finish.

Storage/Reheating

• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 4 days.
• Freezing: Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container. Freeze for up to 1 month. Thaw in the refrigerator before serving.

FAQs

1. Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works perfectly! Just ensure it’s sliced thinly for easy topping.

2. How do I prevent cracks in the cheesecake?

Bake the cheesecake in a water bath and avoid overmixing the batter to minimize air bubbles.

3. Can I make this cheesecake without a springform pan?

You can use a regular cake pan lined with parchment paper, but a springform pan makes it easier to remove and serve.

4. What’s the best way to slice the cheesecake cleanly?

Use a sharp knife dipped in warm water and wipe it clean between each cut.

5. Can I substitute the sour cream?

Yes, Greek yogurt is a great substitute for sour cream in this recipe.

6. Do I have to use maraschino cherries?

No, you can skip the cherries or replace them with another fruit, like strawberries or mango.

7. How long should the cheesecake cool before refrigerating?

Let the cheesecake cool gradually in the oven for 1 hour, then transfer it to the refrigerator to chill completely.

8. Can I make this cheesecake ahead of time?

Yes, it’s a great make-ahead dessert! Prepare it a day in advance and store it in the refrigerator until ready to serve.

9. What can I serve with this cheesecake?

Serve it with a dollop of whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream.

10. Can I double the recipe?

Yes, double the ingredients and bake the cheesecake in a larger pan. Adjust the baking time accordingly.

Conclusion

This Tropical Pineapple Cheesecake is a slice of paradise on a plate! With its creamy filling, sweet pineapple topping, and vibrant maraschino cherries, it’s a dessert that’s both indulgent and refreshing. Perfect for summer gatherings or a special occasion, this cheesecake is sure to impress. Try it today and enjoy a taste of the tropics!

Tropical Pineapple Cheesecake Recipe

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• Author: Asma
• Prep Time: 30 minutes
• chill time: 5 hours
• Cook Time: 1 hour
• Total Time: 6 hours 30 minutes
• Yield: 8 servings 1x
• Category: Desserts
• Method: Baking
• Cuisine: Tropical-inspired
• Diet: Vegetarian

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Description

Brighten up your dessert table with this Tropical Pineapple Cheesecake! Featuring a graham cracker crust, creamy cheesecake filling, and a tropical topping of sweet pineapple and maraschino cherries, this dessert is perfect for any celebration. It’s as beautiful as it is delicious!

 

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Ingredients

Units USM Scale 1x2x3x

Produce:

• 4 slices canned pineapple
• 25 maraschino cherries

Refrigerated:

• 2 large eggs

Baking & Spices:

• 46 g brown sugar (about 3 tbsp)
• 182 g granulated sugar (about 3/4 cup + 2 tbsp)
• 2 tbsp cornstarch
• 1 tbsp vanilla extract

Snacks:

• 1 1/4 cups graham cracker crumbs

Dairy:

• 6 tbsp butter (melted)
• 16 oz cream cheese (softened)
• 80 g sour cream (about 1/3 cup)
• 1 tbsp heavy cream

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Instructions

For the Crust:

1. Prepare the Pan:
   • Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. Make the Crust:
   • Mix the graham cracker crumbs, melted butter, and 46 g of brown sugar in a bowl until combined. Press the mixture evenly into the bottom of the pan. Bake for 8–10 minutes, then set aside to cool.

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For the Cheesecake Filling:

1. Make the Filling:
   • Beat the softened cream cheese and granulated sugar together in a large bowl until smooth. Add the sour cream, heavy cream, and vanilla extract, mixing until fully combined.
   • Add the eggs one at a time, beating on low speed until just incorporated.
2. Pour the Filling:
   • Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula.
3. Bake the Cheesecake:
   • Place the springform pan in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the pan. Bake for 60 minutes, or until the center is slightly jiggly but set.
4. Cool and Chill:
   • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove and let cool to room temperature, then refrigerate for at least 4 hours or overnight.

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For the Topping:

1. Cook the Pineapple Topping:
   • In a small saucepan, mix 2 tbsp of cornstarch with the juice from the canned pineapple. Cook over medium heat until thickened, about 2–3 minutes. Let cool completely.
2. Assemble the Topping:
   • Spread the pineapple topping over the chilled cheesecake. Arrange the pineapple slices and maraschino cherries in a decorative pattern on top.
3. Serve:
   • Slice and serve cold.

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Notes

• For extra tropical flavor, add 1 tbsp of coconut flakes to the crust mixture.
• Use fresh pineapple slices if desired, but be sure to cook them down slightly to soften.
• Store leftover cheesecake in the refrigerator for up to 5 days.