If you want a dessert that looks highly impressive but takes zero actual effort, you are in the right place. I designed this Pineapple Cheesecake to completely skip the fussy water baths, cracked tops, and hours of baking associated with traditional recipes.
Instead, this version relies on just five pantry-staple ingredients to do all the heavy lifting. The real secret to my method is moisture control. By ruthlessly squeezing every single drop of juice out of the crushed fruit, the cream cheese and whipped topping can lock together into a perfectly sliceable, airy filling.
When you spoon that rich, tangy mixture into a ready-to-go graham cracker crust and let the fridge do the rest of the work, absolute magic happens. It firms up into a sliceable dream that hits every single craving for something sweet, tart, and refreshing.
Pineapple Cheesecake
Ingredients to make this Pineapple Cheesecake
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1 (8-ounce) package cream cheese, softened to room temperature
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½ cup white sugar
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2 (15-ounce) cans crushed pineapple, thoroughly drained
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1 ¾ cups frozen whipped topping, thawed
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1 (9-inch) prepared graham cracker crust
Graham cracker crust
Pineapple chunks
Cream cheese
Directions
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Drain the pineapple: Empty the crushed pineapple into a fine-mesh sieve set over a bowl. Firmly press the fruit with the back of a spoon to extract as much juice as possible. I can’t stress this enough—excess liquid is the absolute enemy of a firm pie!
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Mix the base: In a large bowl, blend the softened cream cheese and white sugar with a hand mixer until it is perfectly smooth, creamy, and totally lump-free.
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Add the fruit: Stir your aggressively drained crushed pineapple into the cream cheese blend until it is thoroughly combined.
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Fold in the topping: Using a spatula, gently fold the thawed whipped topping into the mixture. Be careful not to over-mix so the filling stays light and fluffy.
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Fill and chill: Spread the filling evenly inside the graham cracker crust, smoothing out the top. Cover it loosely with plastic wrap and chill in the fridge for at least 4 hours (or overnight) until your Pineapple Cheesecake is fully set.
Prep Time
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Prep time: 10 minutes
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Chill time: 4 hours
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Total time: 4 hours 10 minutes
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Yields: 1 (9-inch) pie (about 8 slices)
Estimated Nutrition (Per Slice) about this Pineapple Cheesecake
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Calories: 315 kcal
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Carbohydrates: 42g
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Protein: 3g
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Fat: 16g
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Sodium: 210mg
Frequently Asked Questions (FAQ)
Why didn’t my dessert set? The number one culprit is leftover juice from the pineapple. If the fruit remains too wet, the filling will turn out soft and soupy. Make sure you drain it until it’s practically dry before mixing.
Must I use canned pineapple? Yes, it is strictly required for this Pineapple Cheesecake. Fresh pineapple holds an enzyme called bromelain that literally breaks down dairy, stopping the pie from firming up. Canned fruit is heated during processing, which completely kills off that enzyme.
Can I freeze this? Absolutely. It freezes incredibly well. Wrap the pie securely in plastic wrap followed by aluminum foil, and it will last in the freezer for up to 3 months. Thaw it in the fridge overnight before serving, or slice it semi-frozen for a killer ice-cream-cake vibe.
Source: www.allrecipes.com
