Luscious Cream Cheesecake is the ultimate summer dessert! This creamy, tropical delight combines the richness of cream cheese with the fresh, tangy sweetness of pineapple. Perfect for any gathering, this cheesecake is sure to impress your guests with its light and refreshing flavors.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup heavy cream, whipped
- Fresh pineapple chunks for topping
Directions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Crust:
- In a medium bowl, mix the graham cracker crumbs and melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the vanilla extract and mix well.
- Gently fold in the crushed pineapple and whipped heavy cream until evenly incorporated.
- Assemble and Bake:
- Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 325°F (160°C) and bake for an additional 50-55 minutes, or until the center is set.
- Cool and Chill:
- Remove the cheesecake from the oven and let it cool completely.
- Refrigerate for at least 4 hours, or overnight.
- Serve:
- Before serving, top the cheesecake with fresh pineapple chunks.
Helpful Tips
- Room Temperature Ingredients: Ensure the cream cheese is softened to room temperature for a smooth, creamy texture.
- Draining Pineapple: Make sure to drain the crushed pineapple well to avoid adding excess moisture to the cheesecake.
- Cooling: Allow the cheesecake to cool gradually to prevent cracking. Cooling in the oven with the door slightly open can help.
Serving Suggestions
- Toppings: Add a drizzle of caramel or a sprinkle of toasted coconut for an extra layer of flavor.
- Sides: Serve with a side of fresh berries or a dollop of whipped cream for added indulgence.
- Presentation: Garnish with mint leaves and a slice of fresh pineapple for a beautiful presentation.
FAQs
Q: Can I use a different type of crust?
A: Yes, you can use a different type of crust such as a cookie crust or a nut crust for variation.
Q: How do I know when the cheesecake is done baking?
A: The cheesecake is done when the center is set but still slightly jiggly. It will firm up as it cools.
Q: Can I freeze the cheesecake?
A: Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.
Q: What can I use instead of fresh pineapple for the topping?
A: You can use canned pineapple, but make sure to drain it well. Alternatively, you can top with other fresh fruits like strawberries or mangoes.
Preparation and Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
Nutrition Information
- Calories: 450 kcal per slice
- Servings: 12 servings
Enjoy this delectable Luscious Cream Cheesecake as a refreshing treat to sweeten up your summer days!
Recipe Card
Luscious Cream Cheesecake
Ingredients
- – 2 cups graham cracker crumbs
- – 1/2 cup melted butter
- – 24 oz cream cheese softened
- – 1 cup granulated sugar
- – 1 tsp vanilla extract
- – 1 cup crushed pineapple drained
- – 1 cup heavy cream whipped
- – Fresh pineapple chunks for topping
Instructions
Preheat the Oven:
- – Preheat your oven to 350°F (175°C).
Prepare the Crust:
- – In a medium bowl, mix the graham cracker crumbs and melted butter until well combined.
- – Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
Prepare the Cheesecake Filling:
- – In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- – Add the vanilla extract and mix well.
- – Gently fold in the crushed pineapple and whipped heavy cream until evenly incorporated.
Assemble and Bake:
- – Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula.
- – Bake in the preheated oven for 15 minutes, then reduce the temperature to 325°F (160°C) and bake for an additional 50-55 minutes, or until the center is set.
Cool and Chill:
- – Remove the cheesecake from the oven and let it cool completely.
- – Refrigerate for at least 4 hours, or overnight.
Serve:
- – Before serving, top the cheesecake with fresh pineapple chunks.