Pineapple Ginger Cheesecake
This tropical cheesecake combines the sweetness of pineapple and the zing of ginger, creating a creamy dessert that's perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup granulated sugar
For the filling
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup crushed pineapple (drained well)
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 tablespoon fresh ginger (grated)
For the topping
- Whipped cream (optional)
- Additional crushed pineapple (optional)
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with a little butter.
Make the Crust
- In a bowl, mix together the graham cracker crumbs, melted butter, and sugar until blended.
- Press this mixture firmly into the bottom of your prepared pan.
- Bake the crust for 8-10 minutes until lightly golden, then let it cool.
Creamy Filling Time
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Fold in the crushed pineapple, ground ginger, fresh ginger, and vanilla.
Bake It Up
- Pour your creamy filling over the cooled crust.
- Bake for 55-60 minutes or until the edges look set but the center is slightly jiggly.
Cool Down and Chill
- Let your cheesecake cool down at room temperature before transferring it to the refrigerator.
- Chill for a good 4 hours, ideally overnight.
Decorate and Serve
- Top your chilled cheesecake with whipped cream and extra crushed pineapple if desired.
Notes
If you don’t have fresh ginger, use 1 teaspoon of ground ginger instead. For a different flavor twist, try using vanilla wafers or shortbread cookies for the crust.