This Tropical Pineapple Cheesecake blends rich, creamy cheesecake with sweet, caramelized pineapple and light tropical notes for a dessert that feels like summer in every slice. A buttery graham-style biscuit base supports a smooth vanilla-scented filling, while golden pineapple adds brightness and a gentle tang. The contrast between the crisp base, velvety center, and glossy fruit topping makes this cheesecake both visually striking and deeply satisfying, perfect for warm-weather entertaining or anytime you want a taste of the tropics.
Ingredients
Base (Graham / Biscuit Base)
- 1½ cups (150 g) graham cracker/burçak biscuit crumbs
- ¼ cup (50 g) brown sugar
- 6 tablespoons (85 g) melted butter
Caramelized Pineapple
- 2 cups fresh or canned pineapple cubes
- 2 tablespoons butter
- 3 tablespoons brown sugar
- 1 teaspoon vanilla
- (Optional) 1 tablespoon lemon juice
- (Optional) 1 tablespoon rum flavoring
Cheesecake Filling
- 600 g cream cheese (at room temperature)
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 tablespoon cornstarch or flour
- ½ cup (120 ml) heavy cream
- 1 teaspoon vanilla extract
- (Optional) 2 tablespoons pineapple juice or coconut milk
For the Topping (Optional)
- Remaining caramelized pineapple
- Light caramel sauce
- Toasted coconut flakes
Preparation
Prepare the Base
- Preheat the oven to 340°F (170°C). Lightly grease a 22–24 cm springform pan if needed, then set it aside while you prepare the crust.
- In a mixing bowl, combine the cookie crumbs, brown sugar, and melted butter. Stir until all the crumbs are evenly moistened and the mixture holds together when pressed between your fingers.
- Press the mixture firmly and evenly into the bottom of the springform pan. Use the back of a spoon or the base of a glass to compact the crumbs into a smooth, even layer to ensure a stable base once baked.
- Bake for 8–10 minutes, just until the crust is set and lightly fragrant. Remove from the oven and allow it to cool while you prepare the remaining components. This brief pre-bake helps the crust stay crisp under the creamy filling.
Make the Caramelized Pineapple
- Place a wide pan over medium heat and melt the butter until it begins to foam gently.
- Add the pineapple cubes to the pan and sauté briefly, stirring to coat the fruit evenly in butter and to allow excess moisture to evaporate.
- Add the brown sugar and vanilla, and cook for 5–7 minutes, stirring occasionally, until the sugar dissolves and bubbles into a glossy caramel that coats the pineapple. The fruit should turn lightly golden and become tender while still holding its shape.
- If using, stir in the lemon juice and rum flavoring at the end for added brightness and aroma. Remove from heat and set aside to cool completely before using so it does not melt the cheesecake batter.
