Pineapple Heaven Cheesecake (Print)
Creamy pineapple cheesecake perfect for tropical dessert lovers.
# Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
→ Filling
03 -
2 cups cream cheese, softened
04 -
1 cup granulated sugar
05 -
2 cups heavy cream
06 -
1 cup pineapple juice
07 -
1/4 cup powdered sugar
08 -
2 tablespoons cornstarch
09 -
1 teaspoon vanilla extract
10 -
1 packet gelatin
→ Topping
11 -
2 cups pineapple chunks
# Directions:
01 -
Preheat the oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
02 -
In a large bowl, beat the cream cheese and granulated sugar until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
03 -
In a saucepan, combine the pineapple juice, powdered sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.
04 -
Dissolve the gelatin in 1/4 cup of cold water, then add it to the cooled pineapple mixture. Stir well.
05 -
Fold the pineapple mixture into the cream cheese mixture, then pour it over the graham cracker crust in the springform pan. Smooth the top with a spatula.
06 -
Refrigerate the cheesecake for at least 4 hours, or until set.
07 -
Before serving, top the cheesecake with pineapple chunks for garnish.