Pineapple Heaven Cheesecake
Craving a slice of tropical paradise? Our Pineapple Heaven Cheesecake will transport you to the sandy beaches of Hawaii with every heavenly bite.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 cup crushed pineapple, drained
- 1/2 cup sour cream
Instructions:
- Preheat oven to 325°F.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in crushed pineapple and sour cream.
- Pour mixture over crust in the pan.
- Bake for 55-60 minutes or until the center is almost set.
- Cool on a wire rack, then refrigerate for at least 4 hours before serving.
Popular questions:
- Q: Can I use canned pineapple instead of fresh?
- Q: Can I use fat-free cream cheese for a healthier version?
- Q: Can I omit the sour cream in this recipe?
A: Yes, you can use canned pineapple as a substitute. Just make sure to drain it well before adding to the mixture.
A: While you can use fat-free cream cheese, it may affect the texture and creaminess of the cheesecake.
A: The sour cream adds a tangy flavor and creaminess to the cheesecake, but you can omit it if desired.
Helpful tips:
- For added tropical flavor, sprinkle toasted coconut on top before serving.
- You can add a splash of rum extract to the cheesecake mixture for a pina colada twist.
- For a smoother texture, make sure all ingredients are at room temperature before mixing.
Expert Secrets:
- When baking the cheesecake, place a pan of water on the rack below to prevent cracking.
- Avoid overmixing the batter to prevent a dense cheesecake texture.
- For a brighter pineapple flavor, add a little pineapple juice to the batter.
