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Pineapple Cheesecake with Biscoff Crust and Pineapple Whipped Cream Recipe

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3.8 from 3 reviews

This luscious Pineapple Cheesecake combines the rich creaminess of classic cheesecake with the tropical sweetness of pineapple. Featuring a crunchy Biscoff cookie crust, a smooth pineapple-infused filling, and a light pineapple whipped cream topping, this dessert is baked in a water bath to ensure a perfect, creamy texture with no cracks. Ideal for both special occasions and everyday indulgence, it yields 12 generous servings and delivers a delightful balance of flavors and textures.

  • Total Time: 6 hours 35 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 30 Biscoff Cookies
  • 8 tbsp Salted Butter (melted)

Cheesecake Filling

  • 3 cups Pineapple Juice (reduced to 1/2 cup, see instructions)
  • 32 oz Cream Cheese (room temperature)
  • 1 1/4 cup Sugar
  • 3 Eggs (room temperature)
  • 1 Egg Yolk
  • 2 tbsp Cornstarch
  • 2/3 cup Sour Cream (room temperature)
  • 1/2 cup Heavy Cream (room temperature)
  • 2 tsp Vanilla Flavoring
  • 8 oz Canned Pineapples (juice drained and crushed)
  • 1 cup Pineapple Chunks (juice drained)

Topping

  • 1 cup Heavy Cream
  • 4 tbsp Powdered Sugar
  • 1 tsp Pineapple Juice (or 2 tbsp pineapple juice)

Instructions

  1. Reduce Pineapple Juice: Add 3 cups of pineapple juice to a medium saucepan and bring to a boil over medium-high heat. Reduce until sticky and caramel-like, about 40 minutes, leaving approximately 1/2 cup. Set aside to cool completely.
  2. Prepare Crust: Preheat oven to 350°F (175°C). Place Biscoff cookies in a food processor and blend until fine crumbs form. Pour in melted butter and mix until the texture resembles wet sand.
  3. Form and Bake Crust: Line a 9-inch springform pan with parchment paper on the bottom and sides. Press the cookie crumb mixture firmly and evenly onto the bottom. Bake crust for 12 minutes, then remove and let it cool slightly.
  4. Prepare Water Bath: Lower oven temperature to 325°F (163°C). Bring 6 cups of water to a boil in preparation for the water bath to be used during baking.
  5. Make Cheesecake Base: In a stand mixer fitted with the paddle attachment, beat room temperature cream cheese and sugar on low speed until smooth (1-2 minutes). Add vanilla flavoring. Incorporate eggs and egg yolk one at a time, fully mixing each before adding the next. Scrape down the bowl to ensure even mixing.
  6. Combine Pineapple Mixture: In a small bowl, whisk together the reduced pineapple juice, crushed pineapples, sour cream, heavy cream, kosher salt, and cornstarch until smooth. Add this mixture to the cream cheese base in the mixer and blend just until combined, about 20 seconds. Scrape bowl and mix again for an additional 20 seconds.
  7. Assemble Cheesecake: Pour half of the cheesecake filling over the cooled crust. Evenly distribute pineapple chunks on top, then cover with the remaining batter. Tap the pan on the counter to release air bubbles.
  8. Bake in Water Bath: Place boiling water in a 9×13-inch pan. Position the springform pan on the middle rack of the oven and place the water bath pan on the bottom rack. Quickly close the oven door to trap steam. Bake for 1 hour and 15 minutes. The cheesecake should be slightly jiggly when done.
  9. Cool Cheesecake: Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour. Then remove from oven and cool at room temperature for 30 minutes. Refrigerate for at least 4 hours to fully set.
  10. Make Pineapple Whipped Cream: Using an electric hand mixer, beat heavy cream, powdered sugar, and pineapple juice on medium-high speed until stiff peaks form, about 5-8 minutes.
  11. Serve: Top the chilled cheesecake with the pineapple whipped cream just before serving for a refreshing finish.

Notes

  • For best texture, ensure all dairy ingredients are at room temperature before mixing.
  • Press the crust firmly and evenly to prevent crumbling when slicing.
  • Reducing pineapple juice intensifies the flavor and prevents excess liquid in the cheesecake.
  • Use a water bath to prevent cracks and ensure creamy texture.
  • Letting the cheesecake cool gradually prevents sudden temperature changes that could cause cracks.
  • The pineapple whipped cream topping adds a fresh fruity contrast—add just before serving to maintain its texture.
  • If you don’t have a food processor, place cookies in a sealed bag and crush them with a rolling pin.
  • Make sure to drain pineapple chunks thoroughly to avoid excess moisture in the cheesecake.
  • Author: Olivia
  • Prep Time: 50 minutes
  • Cook Time: 1 hour 27 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/pineapple-cheesecake-with-biscoff-crust-and-pineapple-whipped-cream-recipe/