Pineapple Lime Heaven Cheesecake
A creamy and dreamy cheesecake blending tropical flavors of pineapple and lime, set on a buttery graham cracker crust.
Servings: 12 servings
Calories: 350kcal
Ingredients
For the Crust
- 2 cups graham cracker crumbs Provides a sweet and crumbly base.
- 1/4 cup unsalted butter, melted Binds the crumbs and adds richness.
- 1/4 cup granulated sugar Sweetens the crust.
- Zest of 1 lime Infuses crust with refreshing aroma.
For the Filling
- 24 oz cream cheese, softened Brings creamy texture.
- 1 cup granulated sugar Essential for sweetening the filling.
- 1 cup sour cream Adds creaminess and a touch of tang.
- 3 large eggs Provides structure and stability.
- 1/4 cup lime juice Brightens flavors and complements the pineapple.
- 1 teaspoon vanilla extract Adds warmth and depth.
- 1 can crushed pineapple, drained (20 oz) Adds tropical flair.
For Garnishing
- Whipped cream For topping.
- Lime slices For decoration.
- Pineapple chunks Enhances the presentation.
- Lime zest Adds color and flavor.
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
Making the Crust
- In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and lime zest. Stir until the mixture resembles damp sand.
- Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes.
- Allow the crust to cool before adding the filling.
Making the Filling
- In a large bowl, beat the softened cream cheese until creamy and smooth.
- Gradually mix in 1 cup of granulated sugar until fluffy.
- Incorporate the sour cream, followed by the eggs, lime juice, and vanilla extract. Ensure everything is well combined.
- Gently fold in the drained crushed pineapple.
Combining and Baking
- Pour the cheesecake filling over the cooled crust, using a spatula to distribute evenly.
- Bake the cheesecake for 60-70 minutes, until the edges are lightly browned and the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour.
Chilling
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set.
Serving
- Before serving, top the cheesecake with whipped cream, fresh lime slices, pineapple chunks, and a sprinkle of lime zest.
Notes
Ensure cream cheese is at room temperature for ease of blending. Drain pineapple thoroughly to avoid excess moisture and potential texture issues. Allow the cheesecake to cool gradually to reduce the risk of cracking.