Pineapple Cheesecake
This Pineapple Cheesecake topped with creamy pineapple whipped cream! It's a tropical vacation on a plate - perfect for any occasion!
Equipment
- Saucepan
Ingredients
Biscoff Cookie Crust
- 30 Biscoff Cookies
- 8 tbsp Salted Butter, (melted)
Pineapple Cheesecake Filling
- 3 cups Pineapple Juice, (reduced to 1/2 cup, see instructions)
- 32 oz Cream Cheese, (room temperature)
- 1 1/4 cup Sugar
- 3 Eggs, (room temperature)
- 1 Egg Yolks
- 2 tbsp Cornstarch
- 2/3 cups Sour Cream, (room temperature)
- 1/2 cup Heavy Cream , (room temperature)
- 2 tsp Vanilla Extract
- 8 oz Canned Pineapples, (juice drained)
- 1 cup Pineapple Chunks, (juice drained)
Whipped Cream Topping
- 1 cup Heavy Cream
- 4 tbsp Powdered Sugar
- 1 tsp Pineapple Juice, (OR 2 tbsp pineapple juice)
Instructions
- 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.
- Preheat the oven to 350 degrees F. Begin by making the biscoff crust. 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.
- Reduce oven temperature to 325 degrees F. Bring 6 cups of water to a boil (this will be for the water bath).
- 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, about 1-2 minutes. Then add the vanilla extract. Begin adding eggs and egg yolk, one at a time, allowing each egg to become fully incorporated prior to adding the next. Scrape down the sides of the bowl with a rubber spatula and continue to mix to ensure cheesecake mixture is smooth.
- In a small bowl, whisk together the pineapple juice concentrate, crushed pineapples, sour cream, heavy cream, kosher salt, and cornstarch. Whisk together until just combined and smooth and add to the bowl of the stand mixer. Mix until just combined, about 20 seconds. Scrape down the sides of the bowl again and mix for another 20 seconds.
- Pour cheesecake half of the cheesecake filling into the cooled crust. Plop the pineapple chunks on top, then cover with the remainder of the batter. Tap the cheesecake against the counter to pop any air bubbles.
- Pour boiling water into a 9x13 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. Once the cheesecake is finished baking, the cheesecake should be slightly jiggly - like jello.
- Turn off the oven and crack the oven door. Let the cheesecake sit for one hour. Then remove from the oven and let it sit at room temperature for 30 minutes and then place into the refrigerator for 4 hours.
- Make the pineapple whipped cream by adding heavy cream, powdered sugar, and pineapple extract into a large bowl. Mix on medium high speed with an electric hand mixer until stiff peaks form, about 5-8 minutes. 10.
- Add whipped cream on top of the cheesecake just before serving.
Notes
- Room Temperature Ingredients: This is crucial. If your cream cheese 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.
Nutrition
Calories: 646kcal, Carbohydrates: 45g, Protein: 8g, Fat: 49g, Saturated Fat: 29g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0.3g, Cholesterol: 195mg, Sodium: 328mg, Potassium: 290mg, Fiber: 1g, Sugar: 40g, Vitamin A: 1869IU, Vitamin C: 10mg, Calcium: 130mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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