Easy Decadent Pineapple Cheesecake

Pineapple brings sunshine to the classic cheesecake, and this one keeps things refreshingly simple. A buttery graham crust gets pressed up the sides of a big springform, baked just long enough to firm, then filled with a smooth cream cheese batter shot through with crushed pineapple and its tangy natural juice.

The little prep details matter more than they look. Warming the cream cheese and eggs first means the batter blends silky and lump-free instead of fighting cold, stiff blocks.

A spoonful of cornstarch does the quiet work of setting the filling, giving you clean, creamy slices rather than a loose, weepy center.

The crushed fruit keeps every bite bright and tropical, cutting through the richness of all that cream cheese and heavy cream. Make it ahead and let it firm up fully before serving.

Pro Tips

• Drain the crushed pineapple lightly but keep some juice for flavor. Too much liquid and the filling struggles to set.
• Bring the cream cheese fully soft and the eggs to room temperature so the batter is smooth. Cold ingredients leave lumps you can’t beat out later.
• Press the crust firmly up the sides with the bottom of a glass for a sturdy, even shell.
• Let it chill until completely firm before slicing. A rushed cheesecake slumps and slides.

Variations

• Top with toasted coconut for a pina colada spin.
• Fold in a little lime zest to sharpen the pineapple’s tang.