Pineapple Ginger Cheesecake

Why Make This Recipe

Pineapple Ginger Cheesecake is a delightful twist on the classic cheesecake. This recipe combines the creamy texture of traditional cheesecake with the tropical sweetness of pineapple and the warm zing of fresh ginger. It’s perfect for summer gatherings, celebrations, or any time you want a special dessert that surprises your taste buds. The unique flavors make it a memorable treat that everyone will love.

How to Make Pineapple Ginger Cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 cup sugar, divided
• 3 (8-ounce) packages cream cheese, softened
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup crushed pineapple, drained
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch

Directions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In another bowl, beat together the cream cheese and the remaining sugar until smooth.
4. Add vanilla extract and eggs, one at a time, mixing well after each addition.
5. Stir in the drained crushed pineapple, grated ginger, and cornstarch until fully combined.
6. Pour the cheesecake mixture over the prepared crust.
7. Bake for about 60 minutes, or until the center is set and slightly jiggly.
8. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour.
9. Refrigerate for at least 4 hours (preferably overnight) before serving.

How to Serve Pineapple Ginger Cheesecake

Serve this cheesecake chilled, straight from the refrigerator. You can top it with extra crushed pineapple, whipped cream, or a sprinkle of grated ginger for an extra burst of flavor. This dessert pairs well with fresh fruit or a cup of coffee.

How to Store Pineapple Ginger Cheesecake

Store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It will stay fresh for up to five days in the fridge. You can also freeze it for longer storage, wrapped tightly in plastic wrap and aluminum foil. Thaw it in the fridge before serving.

Tips to Make Pineapple Ginger Cheesecake

• Make sure the cream cheese is completely softened for a smooth filling.
• Drain the crushed pineapple well to prevent a soggy crust.
• Use fresh ginger for the best flavor, but you can use ground ginger if that’s what you have on hand.
• If you prefer a sweeter cheesecake, you can increase the sugar slightly.

Variation

For a tropical touch, consider adding shredded coconut to the crust or the cheesecake filling. You could also replace fresh ginger with a splash of ginger extract for a more intense flavor.

FAQs

1. Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance and is even better after a night in the fridge.

2. What is the best way to cut cheesecake?
Use a sharp knife and warm it under hot water for clean slices. Wipe the knife between cuts for the best results.

3. Can I use different fruits in the cheesecake?
Absolutely! You can substitute the pineapple with other fruits like mango or berries, but adjust the sugar to balance sweetness.

Pineapple Ginger Cheesecake

A delightful twist on the classic cheesecake featuring tropical pineapple and zesty ginger, perfect for summer gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 4 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 350 kcal

Ingredients

  

Crust Ingredients

• 1.5 cups 1 1/2 cups graham cracker crumbs
• 0.5 cups 1/2 cup unsalted butter, melted
• 0.25 cups 1/4 cup sugar for the crust

Filling Ingredients

• 3 packages 3 (8-ounce) packages cream cheese, softened make sure it's fully softened for a smooth filling
• 1 cup 1 cup sugar, divided 1/4 cup for crust, rest for filling
• 1 teaspoon 1 teaspoon vanilla extract
• 4 large 4 large eggs add one at a time while mixing
• 1 cup 1 cup crushed pineapple, drained ensure it is well-drained
• 1 tablespoon 1 tablespoon fresh ginger, grated use fresh for the best flavor
• 1 tablespoon 1 tablespoon cornstarch

Instructions

 

Preparation

• Preheat the oven to 325°F (163°C).
• In a mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
• In another bowl, beat together the cream cheese and the remaining sugar until smooth.
• Add vanilla extract and eggs, one at a time, mixing well after each addition.
• Stir in the drained crushed pineapple, grated ginger, and cornstarch until fully combined.
• Pour the cheesecake mixture over the prepared crust.

Baking

• Bake for about 60 minutes, or until the center is set and slightly jiggly.
• Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour.

Chilling

• Refrigerate for at least 4 hours (preferably overnight) before serving.

Notes

Store any leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to five days. You can also freeze it for longer storage, thawing in the fridge before serving. For serving, it pairs well with fresh fruit or a cup of coffee.

Keyword Cheesecake, Dessert, ginger, Pineapple, summer