Description
This Pineapple Heaven Cheesecake blends a buttery graham cracker crust with a creamy, rich cream cheese and whipped cream filling, enhanced by a luscious pineapple gelatin topping. It’s a tropical-inspired dessert perfect for those who enjoy a light yet indulgent treat with fruity sweetness.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 tsp vanilla extract
Pineapple Topping
- 2 cups pineapple chunks
- 1 cup pineapple juice
- ¼ cup powdered sugar
- 2 tbsp cornstarch
- 1 packet gelatin (about 7 grams or 2 ½ tsp)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter until evenly mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake for 10 minutes, then remove and allow it to cool completely.
- Make the cream cheese filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture along with vanilla extract, ensuring the mixture remains airy and well combined.
- Prepare the pineapple gelatin mixture: In a saucepan over medium heat, combine pineapple juice, powdered sugar, and cornstarch. Stir continuously until the mixture thickens, then remove from heat and let it cool slightly. Dissolve the packet of gelatin in a small amount of warm water according to package instructions and stir into the cooled pineapple mixture evenly.
- Combine and assemble: Fold the cooled pineapple gelatin mixture gently into the cream cheese filling. Pour this combined mixture over the cooled graham cracker crust in the springform pan, smoothing the top with a spatula.
- Chill and serve: Refrigerate the cheesecake for at least 4 hours, or until fully set. Before serving, garnish the top of the cheesecake with fresh pineapple chunks for a vibrant and fruity finish.
Notes
- Ensure the cream cheese is softened to room temperature for a smoother filling.
- Whip the heavy cream to stiff peaks to maintain the cheesecake’s light texture.
- Use fresh or canned pineapple chunks, but ensure they are well-drained to avoid excess moisture.
- Allow the pineapple gelatin mixture to cool before mixing into the cream cheese to prevent curdling.
- For best results, chill the cheesecake overnight to fully set flavors and texture.
