Pineapple Cheesecake

There’s something about a tropical twist that just hits differently when it comes to desserts. If you’ve ever craved something indulgent, yet refreshingly fruity, Pineapple Cheesecake is exactly what you need in your life. It combines the rich, creamy goodness of traditional cheesecake with the sweetness of pineapple. It’s a tropical vacation on a plate!

The cheesecake filling is creamy, sweet with the perfect balance of pineapple flavor. The topping features a luscious, juicy layer of pineapple whipped cream, adding an extra burst of tropical flavor. And the best part? It’s an easy recipe to make even if you’re not an experienced baker.

This pineapple cheesecake dessert is the perfect blend of texture and flavor. It’s decadent but not overly heavy – the type of dessert that feels like a treat without making you feel overly stuffed, ideal for any special occasion.

It’s truly one of my favorite desserts. It’s SO hard not to eat the whole thing! 

(full list of ingredients can be found in the recipe card at the bottom of this post)

• Cream Cheese: This is the backbone of the cheesecake filling. It provides the creamy, smooth texture and tanginess that you expect from a cheesecake. It’s important to let it come to room temperature to ensure a silky, lump-free filling.
• Heavy Cream: For the whipped pineapple topping and blending into the filling, heavy cream gives the cheesecake a creamy texture. Use leftovers to make my loaf pan basque cheesecake.
• Crushed Pineapples: just a can of pineapple adds a ton of flavor to the cheesecake! Be sure to drain off as much juice as possible! The crushed pineapple adds flavor and texture. I use these in my pineapple upside down cake recipe too!
• Pineapple chunks: i like to place some pineapple chunks into the cheesecake for some surprise pineapple chunks in the middle!
• Granulated Sugar: Sweetens the filling to perfection. You can’t go wrong with a little sweetness to counterbalance the tartness of the cream cheese mixture.
• Sour Cream: This adds an extra level of creaminess and a subtle tang that enhances the overall flavor. The tang of the cream cheese really plays up that pineapple flavor! 
• Pineapple Juice: This helps infuse more pineapple flavor into the cheesecake. It’s a simple ingredient, but it’s key for bringing out that tropical taste without overwhelming the texture. 

Cheesecake Variations

• Crust: If you only have graham crackers or digestive biscuits on hand you can use those. If you’re looking for a gluten-free option, swap out the traditional graham cracker crust for a gluten-free cookie crust or even a coconut crust for an added tropical touch.
• Fruit: You don’t have to stick to just pineapple. Mango, berry, or passionfruit curd work beautifully with this recipe. You can also add a little bit of lemon zest for a special surprise. Flavor combinations are endless!
• Toppings: add toasted coconut, caramel drizzle, maraschino cherries, or pineapple rings on top of the whipped cream! 

How to make Pineapple Cheesecake

Make the Pineapple Juice Concentrate and Biscoff Crust

Step 1: Add pineapple juice to a medium saucepan over medium high heat. Bring to a boil and reduce until you have a 1/2 cup of pineapple juice left (it should be sticky, like caramel). This can take about 40 minutes. Set aside to cool completely. 

Step 2: 2. Preheat the oven to 350 degrees F. Add biscoff cookies to a food processor. Blend until uniform crumbs form. Pour in the melted butter and continue to mix until the texture resembles wet sand. Line the bottom and sides of a 9 inch springform pan with parchment paper. Add the biscoff crumbs to the bottom of the pan and press firmly all along the bottom. Bake for 12 minutes. 

Prepare the Pineapple Cheesecake Batter

Step 3: Now make the cheesecake filling. Add room temperature cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat cream cheese on low speed until smooth. Then add the vanilla extract, eggs and egg yolk, one at a time, allowing each egg to become fully incorporated prior to adding the next.

Step 4: Strain the crushed pineapples and remove as much liquid as possible.

Step 5: In a small bowl, whisk together the pineapple juice concentrate, crushed pineapples, sour cream, heavy cream, kosher salt, and cornstarch until smooth.

Step 6: Add to the bowl of the stand mixer. Mix until just combined. Scrape down the sides of the bowl again and mix for another 20 seconds.

Bake the Cheesecake and Make the Pineapple Whipped Cream

Step 7: Pour half of the cheesecake filling into the cooled graham cracker crust. Plop in pineapple chunks then cover with the remainder of the batter. Pour boiling water into a 9×13 pan. Place the cheesecake into the oven on the middle rack and carefully and swiftly place the pan of water on the bottom rack of the oven. Quickly close the oven door to make sure to trap in the steam. Bake for 1 hour and 15 minutes.

Step 8: Make the pineapple whipped cream by adding heavy cream, powdered sugar, and pineapple emulsion into a large bowl. Mix on medium high speed with an electric hand mixer until stiff peaks form, about 5-8 minutes. Add whipped cream on top of the cheesecake just before serving.

Pro Baking Tips

• Room Temperature Ingredients: This is crucial. If your cream cheese, eggs, and sour cream aren’t at room temperature, they can cause your filling to be lumpy. It’ll also be harder to mix evenly.
• Use a springform pan: Do not use a traditional cake pan! A springform pan makes it easy to remove the cheesecake without destroying it. It helps keep the sides of the springform pan intact and ensures a neat presentation.
• Chill time is essential: Don’t skip the chilling step! A good chill time will help the cheesecake firm up, making it easier to slice and serve.
• Mix the cheesecake batter on low speed to prevent cracks! Whipping at a high speed incorporates air into the batter causing the cheesecake to crack as it bakes and cools.