Creamy Pineapple Cheesecake

Ingredients

For the Crust

• 2 cups graham cracker crumbs or digestive biscuit crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt

For the Cheesecake Filling

• 24 oz (680 g) full-fat cream cheese, softened
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon zest

For the Pineapple Topping

• 3 cups fresh pineapple, finely chopped
• 1/3 cup granulated sugar
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract

For Decoration

• Fresh pineapple slices or small pineapple pieces
• Whipped cream
• Toasted coconut, optional
• Fresh mint leaves, optional
• Maraschino cherries, optional

Instructions

1. Prepare the Pineapple Topping

1. Start with the pineapple topping because it needs time to cool. Cream cheese recipes
2. Place the chopped pineapple, sugar, and water in a saucepan over medium heat.
3. Cook for approximately 8–10 minutes , stirring occasionally. The pineapple should soften and release some of its juices.
4. In a small bowl, mix the cornstarch with a tablespoon of cold water until smooth.
5. Add the cornstarch mixture to the pineapple and stir continuously.
6. Cook for another 2–3 minutes , until the mixture thickens into a glossy pineapple sauce.
7. Remove from the heat and stir in the lemon juice and vanilla.
8. Allow the pineapple topping to cool completely.

Nutrition

Calories: 430–480 kcal · Protein: 7–9 g · Fat: 24–28 g · Carbohydrates: 48–55 g · Saturated Fat: 13–16 g · Fiber: 1–2 g · Sugar: 30–36 g · Sodium: 300–400 mg