Pineapple Lime Heaven Cheesecake
A delightful dessert that combines the tangy zest of lime with the sweetness of crushed pineapple, creating a luscious cheesecake perfect for any occasion.
Servings: 12 servings
Calories: 320kcal
Ingredients
For the crust
- 2 cups graham cracker crumbs Provides a crunchy base.
- 1/4 cup unsalted butter, melted Adds richness.
- 1/4 cup granulated sugar Sweetens the crust.
- 1 teaspoon lime zest Enhances the lime flavor.
For the filling
- 24 ounces cream cheese, softened Ensures a smooth texture.
- 1 cup granulated sugar Sweetens the filling.
- 1 cup sour cream Adds tanginess.
- 3 large eggs Provides structure.
- 1/4 cup lime juice Infuses bright acidity.
- 1 teaspoon vanilla extract Enhances the flavor profile.
- 1 can (20 oz) crushed pineapple, drained Provides natural sweetness.
For the toppings
- Whipped cream For decoration.
- Lime slices For decoration.
- Pineapple chunks For decoration.
- Lime zest For decoration.
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and lime zest. Press into the bottom of the pan and bake for 10 minutes. Let it cool.
Filling Preparation
- Incorporate sour cream, eggs, lime juice, and vanilla extract until silky. Gently fold in drained crushed pineapple.
Combine and Bake
- Pour the filling over the cooled crust and bake for 60-70 minutes until the center is set.
Cooling Process
- Turn off the oven and let the cheesecake cool with the door slightly ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight.
Serving
- Top with whipped cream, lime slices, pineapple chunks, and a sprinkle of lime zest before serving.
Notes
Allow cream cheese to soften at room temperature for at least an hour before mixing. Use fresh pineapple for an alternative to canned for a fresher taste. Be careful not to overbake the cheesecake.