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