Tropical Pineapple Cheesecake with Lime & Macadamia Nut Crust
This Pineapple Cheesecake is a tropical delight with creamy cheesecake, bright lime zest, and a sweet, tangy pineapple topping. The buttery graham cracker and macadamia nut crust adds a perfect crunch, balancing the smooth, rich filling. Ideal for summer gatherings, it brings the flavors of the islands right to your table. Topped with whipped cream and extra lime zest, this cheesecake is as refreshing as it is indulgent. A must-try for any dessert lover!
Ingredients:
For the Crust:
1 cup graham cracker crumbs (approx. 8 sheets)
¼ cup finely processed macadamia nuts (optional)
3 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
4 packages (8 oz each) of full-fat cream cheese, at room temperature
1¼ cups granulated sugar
1 tablespoon cornstarch
1 cup full-fat sour cream
1 tablespoon finely grated lime zest
1 teaspoon vanilla extract
⅛ teaspoon salt
4 large eggs, at room temperature
For the Pineapple Topping:
¼ cup granulated sugar
4 tablespoons cold water (divided)
Juice and zest of 1 lime
20 oz can crushed pineapple, drained
1 tablespoon cornstarch
For Serving:
Whipped cream
Additional lime zest
Instructions:
1. Prepare the Macadamia Nut Graham Cracker Crust:
Preheat your oven to 350°F (175°C) and spray a 9-inch springform pan with non-stick spray.
In a mixing bowl, combine graham cracker crumbs, macadamia nuts (if using), sugar, and melted butter until well mixed.
Press this mixture evenly into the bottom and about 1 inch up the sides of your pan.
Bake for 10 minutes, then cool on a wire rack.
2. Make the Creamy Pineapple Cheesecake Filling:
In a large bowl, beat together cream cheese and sugar until smooth and fluffy.
Add sour cream, lime zest, vanilla extract, and salt, mixing until well combined.
Add the eggs one at a time, mixing on low speed after each addition until just blended. Avoid over-mixing.
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Bake for 55-65 minutes, or until the center barely jiggles.
Cool on a wire rack for 10-15 minutes, run a knife around the edge, then let cool to room temperature before refrigerating overnight.
3. Prepare the Fresh Pineapple Topping:
In a small saucepan, combine sugar and 2 tablespoons water and heat until boiling, stirring occasionally.
Remove from heat, then stir in the drained pineapple, lime juice, and zest.
In a separate bowl, mix cornstarch with the remaining 2 tablespoons of water, then add to the pineapple mixture.
Cook over medium heat, stirring continuously until thickened (about 6 minutes). Let cool to room temperature.
4. Assemble and Serve:
Spread the cooled pineapple topping over the cheesecake.
Add a dollop of whipped cream and a sprinkle of lime zest for garnish.
Serve chilled and enjoy this creamy, tropical cheesecake!
Notes:
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Chill Time: 10 hours
Total Time: 11 hours 50 minutes
Servings: 10 slices
Calories per slice: approx. 350 kcal
Bring a taste of the islands to your table with this Pineapple Cheesecake with Lime & Macadamia Crust! Perfect for anyone who loves creamy, indulgent desserts with a tropical twist!
